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Saturday, October 16, 2010

Chocolate Zucchini Muffins from Closet Cooking’s recipe

I wasn't kidding about the giant zucchini last time, I used this recipe to use up the other half of the monster. Boy is big on all things chocolate and told a guest that they were brownies, so yes these are delicious! I again borrowed from Closet Cooking's solid recipe.
These ones froze very well in a Pyrex container and made for quick and delightful breakfasts! I am really looking forward to planting my own zucchini plants in the spring with these two winning recipes already approved of and having passed the challenge that comes with cooking for two: how long will it last and how can I store it? these are best either slightly cooled after baking or rejuvenated in the microwave for a few seconds so the chocolate chips start to melt a little. Mmm!

Chocolate Zucchini Bread

This made 12 standard sized muffins, doesn't rise very much so don't worry too much about overfilling.
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
1/2 cup vanilla yogurt (I used an entire 6oz single serving cup)
1 egg
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder
1/2 teaspoon cinnamon
1/2 cup walnuts (chopped)
1/2 cup chocolate chips

1. Mix the zucchini, sugar, oil, yogurt and egg in a bowl.
2. Mix the flours, baking soda, baking powder, salt, cocoa powder and cinnamon in a bowl.
3. Mix the wet and dry ingredients.
4. Mix in the nuts and chocolate chips.
5. Pour the batter into a greased muffin pan.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 35-45 minutes.

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