Vegetables for Breakfast

standard November 14, 2010 Leave a response

This week I’m cooking from the Moosewood Restaurant New Classics cookbook, and already I am impressed! The Moosewood Restaurant is a famous vegetarian restaurant in New York, and I decided to check it out after hearing it referred to many times. I am definitely looking forward to meals this week after the baking success I had this weekend!

After my long runs on Saturdays, I always make a Green Monster for the protein and sugars, but I also crave baked goods. I guess burning 800+ calories before breakfast will do that! This week, I decided to try a recipe for Apple-Zucchini muffins solely because it seemed easy for me to vegan-ize and it was an intriguing combo of ingredients for me. Apples and zucchini? But oh boy, does it work! And these were a perfectly delicious balance to my dinosaur kale green monster for a post-run breakfast. (Yes, dinosaur kale – delicious and packed with nutrients – try it!)

Apple Zucchini Muffins

Adapted from Moosewood Restaurant New Classics by the Moosewood Collective authors


  • 1 1/2 c whole wheat pastry flour
  • 1/2 c oat bran
  • 2 1/2 tsp baking powder, divided
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 single container vanilla soy yogurt (or plain yogurt + 1 tsp vanilla)
  • 3/4 c brown sugar (or sucanat)
  • 1 c grated zucchini (do not squeeze water out but let sit while mixing rest of ingredients and drain excess water before mixing in)
  • 1 c peeled and diced apple ( I used 2 small pink lady apples)
  • 1/4 c plain applesauce
  • 1 tsp white wine vinegar
  • 1 T filtered water


  1. Mix flour, oat bran, 1 1/2 tsp baking powder, baking soda, salt, and cinnamon together.
  2. In the bowl of a stand mixer, beat the applesauce, 1 tsp baking powder, vinegar, and water until it looks like beaten egg whites. Add yogurt and sugar and beat well.
  3. Slowly add dry ingredients to wet until batter forms.
  4. Fold in zucchini and apples with a spatula.
  5. Pour into prepared muffin tins until almost full. This recipe should make 12-16 muffins.
  6. Bake at 350 for 25 minutes or until a toothpick comes out clean.

Serve hot or store in airtight container.

After breakfast, I proceeded to make 2 maple-oatmeal pecan pies for a friend’s thanksgiving lunch.

7.5 miles, muffins, monsters, and maple pie all before noon! It felt great being so productive, so then I spent the evening with cakes and cookies. More on that to come 🙂

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