It's that time of year: zucchini season. The time when people see me coming with a green veggie the size of a baseball bat and they turn and run. I've never assaulted anyone with a squash, but you wouldn't know it from their behavior.
Instead of giving away my last mammoth squash, I made a batch of these Double Chocolate Zucchini Muffins. The double chocolate refers to the cocoa PLUS chocolate chips in the recipe. And these muffins are super yummy! Moist, not too sweet, light and airy. You'd never know they were made with 100% whole grain flour. (Just ignore that little muffin that I tasted!!!)
The recipe makes 1 dozen regular-sized muffins plus another dozen mini-muffins. I topped the minis with a pecan half and left the larger ones plain.
Ingredients
3 cups grated zucchini
1/2 teas. salt
3 large eggs
1 cup brown sugar
1/2 cup avocado oil (or coconut oil or melted butter)
1 cup whole milk yogurt
1 teas. vanilla
2 cups white whole wheat flour (I use Trader Joe's brand)
1/2 cup cocoa
2 teas. baking powder
2 teas. baking soda
1 cup semi-sweet chocolate chips
pecan halves for decoration, if desired
Preheat oven to 350F.
Begin by salting grated zucchini and placing in a strainer to drain off some of the excess liquid. (I only drained mine for as long as it took to mix the rest of the ingredients. I didn't find the finished product to be overly moist, so no need to drain for hours!)
In the bowl of a food processor, combine all liquids including eggs and sugar. Blend well. In a large bowl, combine all dry ingredients. Add liquids to the dry and then dump in the drained zucchini. Mix just until blended. Spoon into well greased muffin tins. Top with pecan halves if desired. Bake regular-sized muffins at 350F for about 30-35 minutes. Bake mini-muffins for about 20 minutes. Muffins should spring back when touched lightly. Let cool before removing from muffin tins.
Enjoy!
#hocofood
Instead of giving away my last mammoth squash, I made a batch of these Double Chocolate Zucchini Muffins. The double chocolate refers to the cocoa PLUS chocolate chips in the recipe. And these muffins are super yummy! Moist, not too sweet, light and airy. You'd never know they were made with 100% whole grain flour. (Just ignore that little muffin that I tasted!!!)
3 cups grated zucchini
1/2 teas. salt
3 large eggs
1 cup brown sugar
1/2 cup avocado oil (or coconut oil or melted butter)
1 cup whole milk yogurt
1 teas. vanilla
2 cups white whole wheat flour (I use Trader Joe's brand)
1/2 cup cocoa
2 teas. baking powder
2 teas. baking soda
1 cup semi-sweet chocolate chips
pecan halves for decoration, if desired
Preheat oven to 350F.
Begin by salting grated zucchini and placing in a strainer to drain off some of the excess liquid. (I only drained mine for as long as it took to mix the rest of the ingredients. I didn't find the finished product to be overly moist, so no need to drain for hours!)
In the bowl of a food processor, combine all liquids including eggs and sugar. Blend well. In a large bowl, combine all dry ingredients. Add liquids to the dry and then dump in the drained zucchini. Mix just until blended. Spoon into well greased muffin tins. Top with pecan halves if desired. Bake regular-sized muffins at 350F for about 30-35 minutes. Bake mini-muffins for about 20 minutes. Muffins should spring back when touched lightly. Let cool before removing from muffin tins.
Enjoy!
#hocofood
These look really good. I have been making and freezing fritters, but mini muffins would be another way to use up my CSA and garden stash.
ReplyDelete