I learned many years ago that tomatoes are technically classified as a fruit, but only recently that pumpkins and zucchini fall into the same category. A few weeks ago, the husband and I were at a party, and an acquaintance informed us that the French don’t consider corn a vegetable—that they view it solely as a source of carbohydrates, like bread or pasta. I countered that while it’s certainly far starchier than something like spinach, it’s still a good source of fiber and nutrients. After leaving, the husband and I got back on the topic of corn, which the Google gods informed us is, in fact, both a vegetable AND a fruit (what?!)…and then we spent an incredulous (and slightly frantic) few minutes looking up nearly every “vegetable” we routinely eat, desperate to find any that were truly and definitely vegetables.
As it turns out, pretty much everything I like? Fruit. Basically, the only vegetables I like are broccoli, carrots, and lettuce. Cucumbers? Fruit. Peas? Fruit. Bell peppers? Fruit. Are you feeling a little disoriented at this point? Because I am.
Of course, the distinction between fruit and vegetable has little to no practical bearing on my eating habits, but it’s just funny to me to think that a pumpkin zucchini muffins is just as much a fruit-filled muffin as your classic blueberry muffin! Truth be told, I’m not a huge fan of blueberry muffins—so many of them are disappointingly dry, but that’s an issue that pumpkin or zucchini-laden creations rarely have. These pumpkin zucchini muffins have long been a favorite of mine, so I decided it was high time to shoot some new photos to better showcase them! I also made a couple of adjustments to the recipe: on a reader’s advice, I skipped the step of squeezing the grated zucchini to remove excess liquid (and then omitted the added water), and I also reduced the sugar by 25%.
If you’ve never made these pumpkin zucchini muffins, you are in for a real treat! Soft and cakelike but loaded with veggie fruity goodness—and studded with semi-sweet chocolate chunks (just think about all those antioxidants!)—these muffins are a perfect example of a wholesome indulgence!
In your opinion, how useful is the distinction between fruits and vegetables? What would you think if, for instance, someone volunteered to bring a fruit salad to a party and then showed up with a Greek salad of tomatoes, cucumbers, and bell peppers? Or tried to pass off a zucchini quiche as a fruit pie?
- 1/3 cup butter or margarine (dairy-free is fine)
- 3/4 cup sugar
- 1 egg
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 1/3 cup chopped walnuts
- 1/2 cup chocolate chips (plus extra for the top if desired)
- Preheat the oven to 350 degrees. Grease and flour the cups of a muffin pan or line with paper liners.
- In the bowl of a mixer, cream together the butter and sugar. Add the egg and mix until incorporated. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the mixing bowl. Stir in the remaining ingredients.
- Portion the batter into the muffin pan, filling each cup no more than 3/4 full. Sprinkle extra chocolate chips on top, if desired.
- Bake for 17 minutes, or until an inserted toothpick comes out clean. Cool on a wire rack.
I think all my favorite vegetables are fruits?! My world is turned upside down… These muffins sound and look delicious Mara!
I know, right?! It’s so mind-boggling. I hope Michigan is starting to put on all its fall finery!
Interesting! I knew about tomatoes being a fruit, although I still mentally put them in the veggie category. But the others, too? I’m shocked! It doesn’t change much as they’re still healthy options to eat…but I’m just surprised! Also, I’ve never thought of making zucchini pumpkin muffins. I’ve made zucchini muffins. I’ve made pumpkin muffins. But never zucchini pumpkin muffins. Love this idea!
I’m glad I’m not the only one who’s flabbergasted by this information! I don’t remember what inspired me to stuff more than one type of squash into a muffin, but the results sure are delicious. Thanks for stopping by!
These look delicious! I’ll try it soon.😃
I’m so glad these caught your eye! Let me know what you think if you try them 🙂
What fun! Definitely fancier than any muffin I’ve ever made! Thanks for the recipe.
You’re too kind – if anything, these muffins are wonderfully simple to make, even if they taste decadent. Thanks for stopping by 🙂
The best definition I’ve ever read about fruits and vegetables thoroughly laid out the botanical definitions, but then it concluded by saying something like, “But this is how they’re used in everyday language.” And that part had more to do with whether they were sweet or savory.
Yes, there really is a big divide between how classifications and actual everyday usage of terms. I decided that if I would consider putting whipped cream or caramel sauce on top, I call it a fruit, and if not, I call it a vegetable 😉
This looks so yummy. I’d love to try this one out for the holiday season. Thanks for FiestaFriday.
Yes, this would be a great seasonal (yet semi-healthy) holiday treat! Thanks so much for stopping by 🙂
Fruit? Vegetable? I don’t care what it is if I like it I will eat it and for the most part they are all healthy. Fun info though as I always am interested in food history. Try adding bananas to your blueberry muffins – they not only add some flavor but moisture as well. My muffins aren’t dry… Thanks for sharing with Fiesta Friday and confusing us all about fruits and veggies 🙂
Food history really is quite fascinating once you dig into it, isn’t it? I’ve made blueberry + banana pancakes, but never muffins – that sounds delicious! Thanks for hosting this week 🙂
I never knew that zucchini was also considered a fruit! Interesting! I like the idea of the pumpkin and zucchini combo. Happy FF 😀
Classifications are strange, aren’t they?! Thanks for stopping by, and for hosting this week!
You’ve combined two of my favorite kind of muffins, and love the addition of chocolate on top!
Everything is better with chocolate, isn’t it? I hope you get a chance to try these sometime!
I read an article on the definition of fruits and vegetables by a food scientist, and after pointing this weirdness out, he said that botanists and culinary people have different definitions of these things.
That makes sense that there are different definitions according to the context! No one size fits all 🙂
They look fabulous, I’m all over pumpkin anything!
Thanks, Kat! I’m eagerly awaiting fall and all things pumpkin 🙂
I subbed in the cinnamon for pumpkin pie spice and added a half cup of oat milk, then also sprinkled salt on top. My husband said they were the best muffin ever! Thank you!
Wow, best ever?! That’s some serious praise! Thanks so much for reporting back. I’ll have to try some of your tweaks the next time I make these!