Mama Re-Grooves

A year of Re-thinking, Re-using, Re-fashioning and Re-purposing

Mama Re-Grooves - A year of Re-thinking, Re-using, Re-fashioning and Re-purposing

Baking again: Chocolate Zucchini Muffins

Nash wanted to bake something, so we chose chocolate zucchini muffins to share at the park one afternoon with our friends. The recipe I came up with was adapted from a recipe found on line here. I found the recipe mostly ok, but even a preliminary consideration of it made me realize that it was waaaay too high in sugar. I also find baked goods like muffins made only with egg whites a bit off in texture, so I used whole eggs. Additionally, because I am careful about taking nuts to the park where some people (kids!) might be allergic, I simply left them out (though walnuts would be a welcome addition and are full of good oils!). They were a total hit and several mamas asked for the recipe! I will admit it… when people want a recipe for something that I have fed them, I feel nourished. MY dream? Own a little restaurant somewhere on a beach some day where I can create good food and baked treats to feed others. For me, that wouldn’t be work… that would be a true labour of love.

Here is the recipe for the muffins we made:

3 eggs

1 cup of thick greek style yogurt (I used non-fat Fage)

1 1/2 cup granulated sugar          2 tsp vanilla

2 1/2 cups grated zucchini

2 cups whole wheat flour       1 cup white flour

1/2 cup bran (I used wheat bran)

1 tsp salt     1 tsp baking soda

1 tsp baking powder    1/4 c. cocoa (packed)

Oven at 330 F. Bake for about 12 to 20 minutes, depending on size of muffins…

Mix the wet ingredients and sugar in one bowl. Mix the dry ingredients in another. Add dry stuff to wet stuff and mix until just barely incorporated. It made 6 big muffins and 24 tiny ones!

 

 

 

 

Category: Daily Post
  • suzy says:

    those sound good. i might try them. have you ever tried whole wheat pastry flour? you could suplement the white flour for it. also, if you want to go without eggs i have found 1 Tb of chia seeds ground and then almond milk works really well for the texture. i also like using half the sugar with a super ripe banana or unsweetened applesauce. with the whole wheat flour you should be fine. might need to add a bit more. i wish they made a nondairy version of greek yogurt! i’ll use soy yogurt or almond milk with apple cider vinegar for a pseud buttermilk. good start to a recipe!

    June 4, 2012 at 3:30 pm
    • Suzanne says:

      Great idea about the banana… I might try that. I have used applesauce and it is ok. I’ve used flax as an egg replacer, but not chia. I will try it. I like the texture that eggs give though… Are you vegan? I tried soy yogurt and I just don’t like it. Watch out for non-fermented soy products and estrogen… I have done a bit of reading up on it and women need to be careful!

      June 5, 2012 at 7:23 pm

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