These are worth making even when you don't have too many zucchinis on hand.
Nancy Baggett's 5-year-old grandson usually avoids vegetables, but he's keen on these zucchini muffins that she bakes. They are so rich and dense, he thinks they are chocolate cupcakes.
The muffins are best eaten within 2 days. They can be individually wrapped, gathered into a heavy-duty resealable plastic food storage bag and frozen for up to 1 month (expel as much air from the bag as possible before sealing).
Servings: 12 large muffins
- 2 1/2 cups flour (may combine 1 1/2 cups flour and 1 cup whole wheat flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup corn oil or other flavorless vegetable oil
- 2 1/2 ounces unsweetened chocolate, in pieces or coarsely chopped
- 1 cup plus 2 tablespoons sugar
- 2/3 pound zucchini, peeled, trimmed and finely chopped (about 2 cups)
- 1/3 cup low-fat or nonfat vanilla yogurt
- 2 large eggs
- 3/4 cup chocolate morsels
Position a rack in the center of the oven; preheat to 350 degrees. Lightly grease a large-cup muffin tin with nonstick cooking oil spray or line with paper muffin cups.
In a medium bowl, combine the flour, salt and baking soda and mix well; set aside.
In a medium saucepan over medium-low heat, heat the oil and chocolate just until the chocolate has melted, stirring to combine. Remove from the heat and add the sugar, zucchini and yogurt, stirring until the sugar has dissolved. Add the eggs, stirring vigorously until well blended. Add the flour mixture and chocolate morsels just until evenly incorporated. Use a large spoon or half-cup measure to divide the batter evenly among the muffin cups; they will be full. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the center muffin comes out clean -- except for the bottom 1/4 inch, which should look wet. Transfer the muffin tin to a wire rack to cool for at least 15 minutes before serving.
From cookbook author Nancy Baggett.
Tested by Bonnie S. Benwick.
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