Another win for the zucchini muffin! I’m always nervous about these, because I truly despise zucchini. But in a muffin it becomes transformed, adding a health boost without compromising on flavor one iota. They were also really easy to make, even though I was making changes along the way.
I started by grating the zucchini. It took exactly one to get a full cup. I used my new grater so the pieces I ended up with were smaller than usual. I still had to wring them out though, I used a paper towel to get rid of the excess moisture. And then I ended up with this:
In a large bowl, I whisked together an egg, canola oil, yogurt, coconut palm sugar (reducing to a half cup), and vanilla. I was on the last drop of my vanilla bean paste, so I topped it off with extract.
I plopped in the zucchini. It really did plop, just fell out of the cup in one big thunk.
Suddenly I had a stirring helper! Juliet showed up to pitch in. She did a great job getting the zucchini mixed in.
Together, Juliet and I added in the cinnamon, nutmeg, baking soda, baking powder, and salt. She stirred. Then it was time for the flour. Instead of half wheat and half white, we used whole wheat white, replacing just over 1/3 of a cup of it with toasted wheat germ. I measured the wheat germ, Juliet handled the flour.
Notice her hair? We’d both gotten haircuts that day and they straightened hers, she felt very glamorous for the whole weekend.
We poured the flour/wheat germ mixture into the batter, and I folded it in gently (and lovingly, despite the presence of zucchini).
(This wasn’t one of my better photography days.)
Finally, I folded in some mini chocolate chips, using half a cup instead of 2/3. My helper skipped off to play, and I scooped the batter into muffin cups. I’ve been using an ice cream scoop for this more & more.
At about 20 minutes, they were done, and smelled great, like chocolate and spice instead of zucchini (thank goodness).
I gave them another five minutes or so in the tin, then moved them to a wire rack.
These muffins are wonderful. The amount of chocolate chips was just right, the sweetness balanced beautifully with the spices, the crumb was soft and fluffy, and the zucchini provided moisture and nutrition without ever rearing its ugly head into the flavor. A gem, this one. I feel like these muffins are helping me slowly inch towards a zucchini bread without cocoa powder. Perhaps I am beginning to understand the powers of the humble zucchini. These are only 4 P+, are healthy enough for breakfast (if you like chocolate with your breakfast, and why wouldn’t you?), but tasty enough for dessert. They went quickly.
ZUCCHINI CHOCOLATE CHIP MUFFINS RECIPE (ORIGINAL)
My version of Zucchini Chocolate Chip Muffins (adapted from Pastry Affair)
1 large egg
1/4 cup canola oil
1/8 cup (or between 1/8 – 1/4 cup) low fat vanilla yogurt
1/2 cup coconut palm sugar
1 teaspoon vanilla bean paste or vanilla extract
1 cup grated zucchini, lightly packed
2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 + 1/2 cup whole wheat white flour
1/3 cup toasted wheat germ
1/2 cup mini chocolate chips
Heat oven to 375 degrees, you will reduce the temperature later. Grease or line a 12-cup muffin tin.
Whisk together the egg, oil, yogurt, sugar, and vanilla until smooth. Plop in the zucchini and mix well. Add the cinnamon, nutmeg, baking soda, baking powder, and salt, and mix again.
In a separate bowl, whisk together the flour and wheat germ. Fold into the other ingredients just until incorporated.
Fold in the mini chocolate chips.
Scoop into muffin cups, distributing as evenly as possible. Reduce temperature to 350 and bake for 18-22 minutes, until a toothpick comes out clean.
Cool in the pan for five minutes, then move to a wire rack.
They probably freeze well, but I never had a chance to find out.