Last weekend, I made the most embarrassing batch of cookies. Seriously, they just turned into these thin, weird, non-cookie things. I didn’t have the time to do any damage control (the week was pretty insane) so I shut the dustbin lid on them and pretended nothing happened.
Never over-experimenting again. Ever.
So then these happened, because the blog was just too silent and I needed an ego-boost. And a chocolate filled ego-boost it was.
The idea of zucchini in anything sweet, let alone with chocolate, always sounded bizarre. But so many great bloggers were doing stuff with it, I got curious. An adapted mash-up of this and this created these ultra moist, deliciously soft, absolutely bursting with chocolate muffins.
Zucchini, my friends, is in Ross’s words, the moist-maker.
I realised while making these, that zucchini in sweet stuff is no weirder than carrot right? You can’t taste it, you can barely see it. But without it, these little guys wouldn’t be half as pillowy and moist. I realise I’ve said moist too often. That’s just how moist (oops) they are.
A ton of chocolate chips and chunks make for the gooiest, meltiest bites. There’s a hint of cinnamon which is delightful. Basically, these muffins are dangerous. The zucchini does not qualify them as healthy though I told myself that 🙂
What you’ll need:
1 and 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/3 cup cocoa powder
1 to 2 tsps cinnamon, to taste
3/4 cup chocolate chips/chunks
1/2 cup oil
3/4 cup brown sugar (white is ok too, but brown sugar helps give a deeper colour)
1 green zucchini (200 gms approx)
2 tsps vanilla extract
What to do:
1. Peel and grate the zucchini, then squeeze out as much water as you can.
2. Sift the dry ingredients together, toss in the chocolate chips and set aside.
3. Preheat the oven to 220 C and grease or line a muffin pan. I made 6 muffins and one mini loaf. If you’re making only muffins, you should be able to make 9 to 10.
4. In a bowl, lightly beat the egg and then add the vanilla, sugar and oil, mixing well till blended. Add the zucchini and mix. The liquid mixture will get a little runnier as the zucchini releases some of its moisture. That’s why it’s important to squeeze and drain in step on to avoid a very runny batter.
5. Pour the wet ingredients into the dry and mix till just incorporated. Divide among the muffin moulds and bake for 5 minutes at 220 C and then another 13 to 15 minutes at 175 C. They are done when a toothpick comes out clean. The initial high temperature gives them a nice little dome.
If baking a loaf, bake it for 15 to 20 minutes (depending on the size) at 175 C only.
6. Allow the muffins to cool and then go crazy 🙂