Last year I planted two zucchini seeds... two zucchini plants sprouted... and for a good couple of months we were inundated with zucchini's. Nope, none of our friends needed any thank-you, they also had plenty coming from their gardens. Even if nothing else in their veg patch was doing too well, the zucchini's were thriving.
So this year, one seed, one plant and we're just starting to get a nice steady flow of the stripy green veg. Lovely. (Actually my inner nerd is telling me it's technically a fruit.)
Anyhow, the kids aren't rapt in them (and fair enough, neither was I as a kid) but luckily they're so easy to hide in all manner of things... bolognese sauce, fritters, frittata, soup and oh yes, chocolate muffins. Funnily enough they don't even question the little green flecks... clearly a minor detail.
What I'm looking for is chocolately goodness without too much sugar. Hence this is the recipe I've come up with. (Note, if you're a sweet tooth you might not find these sweet enough, but hey, my kids seem pretty happy with them!)
Chocolate Zucchini Muffins
2 cups wholemeal plain flour
1/2 tsp baking power
1/2 tsp bicarb of soda
2 tblsp cocoa
1/4 tsp salt
1/2 cup brown sugar, firmly packed
1/3 cup melted butter
1/3 cup coconut oil (or mild olive oil)
3/4 cup milk
2 eggs, beaten
1 tsp vanilla essence
1 heaped cup of grated zucchini
Sift dry ingredients. Add to liquid ingredients and beat well. Stir in grated zucchini.
Pour into muffin pans (either use paper patty pans or simply grease well) and bake in a moderate oven for around 15 minutes.
I think I will try these ones Amber. I use grapeseed oil in muffins which works well so I might do that as I don't have coconut oil. xx
ReplyDeleteWe planted two zucchini seeds this year and you're right, one would have been plenty. I've two batches of ratatouille tonight and barely touched the zucc pile. Evidently chocolate muffins are the way to go! Thank you for the inspiration - something you've been adding to my life for so long.
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