Wednesday, August 13, 2014

Got Zucc? Double Chocolate Zucchini Muffins

Even if your kids don’t like veggies, they cannot resist these insanely moist and chocolaty muffins.  Mudge said, “These taste like brownies, but they're healthy.”  Plus, the added bonus of cinnamon gives it a little Mexican hot chocolate flare.

Preheat Oven 325 degrees.

Bowl 1- Dry Goods
2 ½ cups whole wheat flour
4 tbsp Dutch cocoa powder
1 tsp cinnamon
½ tsp salt
1 tsp baking soda
 Bowl 2
½ cup milk
¼ tsp white vinegar

Bowl 3- wet ingredients- Blend until smooth and airy; it looked like frosting!
½ cup butter
½ cup canola oil
1 ½ cups white sugar
2 tsp vanilla
2 eggs
Now add Bowl 2’s milk mixture until well combined.  
Then slowly add the dry ingredients from Bowl 1 to the wet mix.  Last fold in:
2 cups grated zucchini
1 cup chocolate chips
Scoop into paper lined (I prefer parchment liners) mini muffin tins.  Bake 18-20 minutes until the tooth pick comes out clean (unless of course you pierce a chocolate chip).  This batch will make 72 mini muffins.  My kids will eat 5-10 in a sitting depending on how hungry they are.  If you use a standard-sized muffin tin expect approximately 20-25 minutes for cooking.

Now I have to tell you that I didn’t make them as muffins this morning. I had to try them in the waffle maker.  But because this is such a moist product, getting the waffles out was a giant pain in the arse.  Spraying the waffle iron with non-stick worked but many of them broke apart during the removal process.  They cooled on the cookie rack and are now set in the freezer for easy breakfast pickings.  The flavor still rocked, but I wouldn’t do it again.  Okay.  I guess everything is not better as a waffle. Regardless, this recipe still makes killer muffins.  Give it try and let me know what you think….

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