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How to Celebrate National Eat Your Vegetables Day—with Dessert

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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

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