And speaking of the Chocolate and Zucchini site …
It sent my mind in a rather obvious direction — chocolate zucchini muffins. I had made many a zucchini muffins and my day, but had never taken that extra step of combining chocolate. In searching for a recipe that would help me to take that plunge, I happened upon a chocolate zucchini cake on Epicurious. I adopted it to come up with muffins that used only the ingredients on my list, which could be served at dinner or for breakfast.
- 2 cups white whole wheat flour
- 1/2 cup cocoa
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 1/2 cups raw turbinado sugar
- 1/4 cup ground flax
- 1 cup canola oil
- 2 eggs
- 1/2 cup plain, Greek yogurt
- 2 Tbsp. milk
- 2 cups ground grated or mashed zucchini
- 3/4 cup chopped walnuts
Makes 18 muffins
- Preheat oven to 325
- Rough chop 2-3 medium zucchini into 1 inch chunks and drop into a food processor . Pulse until mashed into very tiny pieces and no chunks remain. (Zucchini can also be grated on the fine side of a hand-held grater.)
- Measure 2 cups of mashed-up zucchini and set aside.
- Coat muffin tins with non-stick spray or insert liners.
- Sift flour, cocoa, baking soda, salt and cinnamon into a medium bowl.
- In a large bowl, beat sugar and oil until well blended. Add eggs one at a time, beating after each addition. Stir in flax.
- Mix half of dry ingredients into wet ingredients. Mix in yogurt and milk, followed by the remaining dry ingredients.
- Stir in grated zucchini and chopped walnuts.
- Fill muffin cups with chocolate zucchini batter.
- Bake at 325 for 25 minutes.