Well, it is still zucchini season in this neck of the woods. And chocolate is always in season everywhere. Like most people, we love—LOVE—chocolate zucchini cake. There’s nothing not to love about it, except maybe the calories. But that’s what exercising is for.
Sometimes, however, we want something a little less sweet and a little more portable. And so I present …
Double Chocolate Zucchini (Whole Wheat!) Muffins
1 ½ cups whole wheat flour*
½ cup granulated sugar
½ cup unsweetened cocoa powder
¼ cup dry milk powder
1 tablespoon baking powder
½ teaspoon salt
1 cup water
2 eggs
¼ cup coconut oil
1 tablespoon vanilla extract
1 ½ cups shredded zucchini
¾ cup chocolate chips
¼ cup chopped walnuts, optional
Preheat oven to 375°F. Line a muffin pan with cupcake liners or oil with cooking spray.
In a large bowl, combine thoroughly the flour, sugar, cocoa powder, dry milk, baking powder and salt. In a small bowl, combine the water, oil, eggs, and vanilla and beat well. Pour the wet mixture over the dry mixture and stir until moistened. Fold in the zucchini and chocolate chips. Spoon batter into muffin cups until they are just about full. Sprinkle tops with walnuts, if desired.
Bake for about 20 minutes, or until a toothpick inserted near the center comes out clean. Let muffins cool 10-15 minutes in the pan before removing to a cooling rack.
*Of course, you can use all-purpose flour. That’s how the original recipe was written.
Family reviews: Remember, they’re muffins, not cupcakes. I wanted more sugar, but I didn’t need it. And I still ate two right out of the oven. King of the Picky Eaters says they’re good. He gives them an 8/10. Fairly moist, perfectly sweet, chocolatey. “Don’t expect the sweetness of Walmart.” It had some heartiness to it. Buttercup said there was nothing objectionable. Keep in mind that she doesn’t really like chocolate. Weird, I know, but it means more for the rest of us, so we don’t complain.
Chef reviews: The first, and this should be obvious, do not tell the family that you used whole wheat. They will not be able to tell a difference. In other recipes the darker color of whole wheat gives itself away, but not so in this one, what with the chocolate providing more than adequate camouflage. Secondly, in my family at least, all the ingredients are regular food storage items. Yes, of course, we have stored a lot of cocoa powder and chocolate chips. Doesn’t everybody?
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I make a chocolate cake similar to this in a loaf pan. The only difference I can see is it doesn’t have the milk powder. It is very dense like a pound cake and is wonderful with a cup of hot tea!
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