July 20, 2012

Chocolate Zucchini Muffins

Years ago my inspiration for this recipe was those who love chocolate, no matter what time of day. I wanted an alternative to the same ol' muffin that could be enjoyed with your morning beverage and still be packed with good things. These are light, ultra moist, chocolatey muffins that you would never believe have about 2 cups of shredded zucchini in the batter.

I love the earthy smell that comes from the zucchini as it is grated and the cinnamon really comes through in the final product. I have been using Vietnamese cinnamon for several years and love the bold, spicy flavor. If you’re not a fan of cinnamon, you can skip it and no one will be the wiser. Also, be sure you squeeze out all of the water from the zucchini or you’ll end up with waterlogged muffins that will sink in the middle due to not being able to bake thoroughly.

Chocozini Muffins
1-1/2 to 2 C grated zucchini, drained (1 large zucchini)
1/2 C all-purpose flour
1/4 C Dutch process cocoa powder
1 t baking powder
1/2 t baking soda           
1/4 t salt                   
3/4 t cinnamon                               
1 C light brown sugar           
4 T unsalted butter, room temperature       
2 large eggs               
1/2 t vanilla               
1/3 C semi-sweet chocolate chips       

Heat the oven to 375ยบ F. Line 12 standard muffin cups with liners.

Wash the zucchini thoroughly under running water with a vegetable scrub brush. Grate the zucchini, squeeze all excess water from it, and set aside.

In a small bowl, whisk together the flour, cocoa, baking soda, baking powder, salt, and cinnamon.

Using a stand mixer or handheld mixer, cream together the butter and sugar. Mix in the eggs and vanilla. Mix in the dry ingredients until just combined. Fold in the zucchini and chocolate chips.

Fill the liners 3/4 full with batter and bake for 18-20 minutes or until a cake tester inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

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