I've had this recipe in my accordion file (yes, I still have one :) for so long that I have no idea where I got it. A great way to incorporate a vegetable into dessert, these muffins benefit from added moisture provided by the zucchini. You could easily enhance the subtle chocolate flavor with the addition of miniature chocolate chips or chopped chocolate.
3 muffin pans
2 large bowls
Microplane for zesting orange
CHOCOLATE ZUCCHINI MUFFINS
Makes 2 ½-3 dozen muffins
½ cup ground oatmeal
2 cups whole wheat pastry flour
½ cup cocoa powder
2 ½ tsp, baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ cup butter, room temperature
¼ cup mild-flavored olive oil
3 whole eggs
2 tsp. vanilla
4 tsp. orange zest
3 T juice from the orange
½ cup milk
½-1 cup chopped walnuts or pecans – optional
Above: My manual citrus juicer is 'ancient,' but works really well.
1. Blend dry ingredients together. Set aside.
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time and incorporate.
3. Stir in vanilla, orange zest and juice, and zucchini.
4. Alternate adding the dry ingredients with the milk. Add chopped nuts if using.
5. Pour into lined muffin pan and bake at 350 degrees for 25-30 minutes, being careful not to overbake. (V.O.E. - I generally prefer not to use muffin papers but they're necessary here because of how 'wet' the ingredients are. These muffins also have too much moisture for silicone muffin forms. And, when I tried using a thin layer of butter instead, they stuck to the cooking surface.)
Enjoy these muffins after they cool, or freeze them for later use!
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