This recipe is from Good and Cheap.
Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 15,000,000 times. I have more cookbooks, too!
Zucchini in chocolate cake sounds weird, but it’s a very mild flavor and the truth is you barely taste it. It adds tremendous moisture to these beautiful dark chocolatey muffins. The yogurt, oats, and zucchini make these so moist and soft and then you get a little gooey meltiness from the chocolate chips. Wow. Anyway, give them a try. They are a delicious breakfast treat, but they are yummy enough to have for dessert as well!
As it gets later in the summer, the zucchini grows bigger and bigger. The big ones are not as tender and delicious as the smaller or medium ones. BUT they are perfect for baking! This is another recipe from Good and Cheap.
Growing up my mother made a chocolate zucchini cake that I really wanted to hate as a child (ew mom, zucchini in cake! Seriously!) but unfortunately when I tasted it I loved it and had to decide between deliciousness and stubbornness. Well I chose deliciousness!
Chocolate Zucchini Muffins
Ingredients
- 2 cups zucchini grated
- 1 1/2 cups all purpose flour
- 1 1/2 cups oats
- 1/2 cup cocoa powder
- 1 1/2 cups sugar
- 1 Tbsp cinnamon (optional)
- 2 tsp baking soda
- 1 tsp salt
- 4 eggs
- 1 cup plain yogurt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350 °F.
- Cut off the round end of the zucchini (which is a little tough), but keep the stem to use as a handhold. Shred the zucchini with a box grater, stopping when you get to the stem.
- Butter or oil 24 muffing tins, or just line them with muffin cups.
- Measure the dry ingredients (flour, oats, cocoa powder, sugar, cinnamon, baking soda, and salt) into a medium bowl.
- Mix the zucchini, eggs, and yogurt in a larger bowl. Add the dry ingredients, then mix until everything is just combined. Add the chocolate chips if you're using them, then stir once.
- With a spoon, dollop the batter into the muffin tins until each cup is 3/4 full and bake for 20 minutes.
- Pull the muffins out and poke with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes. Let the muffins cool in their tins for 20 to 30 minutes, then eat them warm!