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:
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!