June 17 is National Eat Your Vegetables Day, and a reminder of the importance of a healthy diet. But that doesn’t mean we’re abandoning our beloved local bakeries! Here are two dessert recipes that satisfy our sweet tooth as well as some of our necessary daily nutrients.
Carrot Zucchini Muffins
Courtesy of Beach Break Bakrie & Café (123 Garfield Pkwy., Bethany Beach)
Ingredients:
- 4 eggs
- 1 ¾ cup sugar
- 2/3 cup canola oil
- 2 teaspoons vanilla
- 2 ½ cups shredded zucchini
- 1 cup shredded carrots
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F.
In a bowl combine eggs, sugar, canola oil and vanilla. Mix in the shredded zucchini and carrots.
In a separate bowl, mix the flour, salt, baking soda, baking powder, ground cloves, cinnamon and chopped walnuts together. Add the dry ingredients to the eggs, sugar, canola oil and vanilla until combined.
Place 12 greased muffin liners in a pan and fill them with batter. Bake for 23 minutes. (Makes 12 oversized muffins.)
Carrot Cake Cookies
Courtesy of Patty Cakes (500 W. Loockerman St., Dover)
Ingredients:
- 1 cup brown sugar
- 1 cup granulated sugar
- ½ pound unsalted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 cups old-fashioned oats
- 1 ½ cups finely grated carrots
- 1 cup raisins
Directions:
Preheat oven to 350 degrees F.
Using an electric mixer, combine sugars and butter on medium-high speed until mixture is light and airy (approximately three minutes). Add eggs one at a time, mixing well after each addition. Mix in vanilla.
In a separate bowl, sift together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add flour mixture to butter mixture one cup at a time on low speed until completely combined. Mix in oats, carrots and raisins.
Chill dough in refrigerator until firm (approximately 30 minutes to an hour). Scoop dough, two inches apart, onto parchment-lined or non-stick cookie sheet. Bake for 12 to 15 minutes until edges are golden brown. (Makes four dozen cookies.)
Want to make these tasty treats with the freshest ingredients around? Head to a local farmers’ market.
New Castle County
Bellefonte Farmers’ Market
500 Duncan Road, Wilmington
Carousel Park Farmers’ Market
3700 Limestone Road, Wilmington
Co-Op Farmers’ Market
230 E. Main St., Newark
Glasgow Park Farmers’ Market
2275 Pulaski Hwy., Newark
Rockwood Park Farmers’ Market
610 Shipley Road, Wilmington
Route 9 Farmers’ Market
3031 New Castle Ave., New Castle
Southbridge Youth Garden Farm Stand
1218 B St., Wilmington
Westside Farmers’ Market
West 10th & North Jackson streets, Wilmington
Wilmington Farmers’ Market
​10th & Market streets, Wilmington
Kent County
Capital City Farmers’ Market
126 Loockerman St., Dover
Moose Market Farmers’ Market
2035 S. Dupont Hwy., Smyrna
Ficner’s Farm
1911 Fast Landing Road, Dover
Fifer Orchards
1919 Allabands Mill Road, Wyoming
Fresh Connection
9598 Coastal Hwy., Milford
Hazeye Farms
242 S. Dupont Hwy., Smyrna
John’s Produce
4693 Kenton Road, Dover
Shiloh Lea Farm
3716 Mahan Corner Road
Sussex County
Bethany Beach Farmers’ Market
Garfield Parkway & Pennsylvania Avenue, Bethany Beach
Fenwick Island Farmers’ Market
1406 Coastal Hwy., Fenwick Island
16-Mile Farmers’ Market
413 S. Bedford St., Georgetown
Historic Lewes Farmers’ Market
37707 Crooked Hammock Way, Lewes
Marvelous Produce
22958 Sussex Hwy., Greenwood
Milton Farmers’ Market
#6 Village Center Blvd., Milton
Nassau Valley Vineyards Farmers’ Market
32165 Winery Way, Lewes
Riverwalk Farmers’ Market
South Walnut Street at Riverwalk Park, Milford
Tomato Sunshine
4312 Highway One North, Rehoboth Beach
