It’s Zucchini Week here at JWJ, thanks to my recent find at Market Basket. There is something about a discount produce rack that I can’t resist. With the DNA of both dietitians and early New England settlers in my blood, it is no wonder. I am bound by my ancestry to eke as many meals as I can out of my bounty.
After mastering the best minestrone soup ever, I decided to make something sweet to reward my family for indulging my whims and being so open and welcoming of the soup (which, I repeat, was incredible and has won over all but the most stubborn of offspring.) My husband suggested zucchini muffins so off on a recipe search I went. Foraging for recipes on the internet can often be frustrating; it didn’t take me long to figure out all I had to do was head to one of my favorite food blogs: For the Love of Cooking.
Pam’s recipe for chocolate chocolate chip zucchini muffins looked great and had everything I love in a muffin. Whole grain, flavorful ingredients, and enough oil to make them moist and tender without making them greasy. I had so much confidence in the recipe, I decided to use it to make both the chocolate version and a more traditional zucchini muffin at the same time.
Both were absolutely fantastic, and the whole family devoured them. But not at first. Even with my adventurous kids, it was a tough sell convincing them that anything so obviously packed with a green vegetable is going to taste like a real muffin. There was a moment of actual tears by one kid. ”You put zucchini in BOTH OF THEM?” But, when he saw my youngest was already snarfing down her second while rolling her eyes in mock ecstasy, no further selling was required
So, hit your discount produce rack and make these soon. Then bookmark this recipe for summer, when the garden’s bounty gives you more zucchini than you know what to do with!
Chocolate Chocolate Chip Zucchini Muffins
from For the Love of Cooking
1 cup of whole wheat flour
1 cup of flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 cup of cocoa powder
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup of milk
3/4 cup of canola oil
1 1/2 tsp vanilla
1 1/2 cup of zucchini, shredded
1 cup of semi sweet chocolate chips
Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.
In a large bowl combine the flours, sugar, baking soda, salt, baking powder, and cocoa. Mix thoroughly with a fork then make a well in the center.
In another bowl, whisk together the milk, oil, eggs, and vanilla. Add the shredded zucchini and stir. Pour this mixture to the dry ingredients, then stir only until all dry ingredients are moistened. Do not overmix. Gently fold in the chocolate chips. Spoon batter into the prepared muffin tray, filling each cup to the top.
Bake for 20-25 minutes, or until muffins are set and a toothpick inserted in the center comes out clean. Let them rest for a few minutes before removing them to a rack to cool.
Traditional Zucchini Muffins:
Using above recipe, omit the cocoa powder and chocolate chips. Increase the cinnamon to 2 teaspoons and the nutmeg to 1/2 teaspoon. Bake as directed above.