So I boycotted my oven for a little while, but now despite the 30 plus degree weather that Toronto is having I am right back to baking. The problem that I found with not baking is the lack of delicious mid-morning snacks. Lately I have tired fruit, veggie sticks and even yogurt but none of them compared to a nice, soft, homemade muffin. I know that the last thing that this blog needs is another recipe for a baked good but I just love baking so much that I always have things to write about. Originally I was going to make sangria for you this week, but it was so nice outside that I sat on a patio drinking sangria that someone else had made instead of making my own. Eventually that recipe will make an appearance, but alas not this week.
In case you haven’t noticed, I love quick breads of all kinds. Really I love everything about them from making them, to the smell while they are baking to the actual eating of them. I even love baking them for other people! This week’s recipe always gets an eyebrow lift when I give it to others. Everyone is always surprised that I put zucchini in muffins, they are even more surprise when they taste how moist and delicious these are. The zucchini in the recipe helps keep these muffins from drying out. The cocoa powder masks all vegetable flavor, so these just taste like chocolate goodness. There is nothing like adding vegetables to chocolate to eliminate all guilt; especially when you are eating it before 10AM.
This recipe is big, so prepare yourself for lots of muffins! Luckily these freeze extremely well, so it’s a great way to all the zucchini that is in season right now. I normally will bake a double batch so that I have yummy, chocolaty snacks in the freezer ready to pull out for lunches or fast breakfasts (that’s right, chocolate for breakfast, there are no food rules here). I use the grater attachment on my food processor for the zucchini. I just don’t have the patience to use a box grater, but you have the time and energy (and don’t have a food processor) go for it! I also am way too lazy to peel my zucchini, so don’t worry about doing that.
Chocolate Zucchini Muffins
0.5 Cup Margarine
0.5 Cup Canola Oil
1.75 Cup White Sugar
1 TBSP Vanilla
0.5 Cup Plain Yogurt
2.5 Cups All Purpose Flour
4 TBSP Cocoa
0.5 TSP Baking Powder
1 TSP Baking Soda
0.5 TSP Salt
2 Cups Grated, Drained Zucchini
Preheat your oven to 350 degrees
Cream your margarine and sugar together then slowly pour in your oil
Add in your eggs, vanilla, and yogurt
In a separate bowl combine all of the rest of your dry ingredients
Add your wet into your dry and mix until just barely combined
Stir in your zucchini
Divide equally into your prepared muffin tins. Personally I prefer to use liners as opposed to greasing my pan, but it's up to you.
Bake for 20-25 minutes or until a toothpick can be inserted into the center of a muffin and comes out clean.