June 03, 2007

Chocolate Zucchini Muffins

2 eggs
2 cups shredded zucchini
1 3/4 cup flour
1 cup buttermilk
2/3 cup sugar
1/2 cup oil
1/2 cup cocoa
1/3 cup chopped pecans
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice

Preheat oven to 350. Grease and flour or line* 12 wells in a muffin tin. Set aside. In a large bowl, mix together the eggs, oil and buttermilk. Add in all of the dry ingredients, including spices. Mix thoroughly. Stir in pecans and zucchini. Fill the prepared wells about 3/4 of the way. Bake 30-40 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean.

*On a side note, I really like a new Martha Stewart cupcake/muffin liners. You can still see the pattern of the liners even when the cake is dark unlike most Wilton liners where the pattern/design totally disappears with a dark batter.

My thoughts:
I have sort of mixed feelings about chocolate zucchini muffins. I have seen recipes for years for various incarnations with and without chips or nuts and never got around to making them. I sort of liked the idea, but it also smacked of "here's a fun way to trick your kids into eating vegetables", which I always find unappealing. Anyway, Matt was reading a cookbook the other day and they had recipe for chocolate zucchini muffins. He had never heard of them before and immediately wanted to make them, but we decided to hold off until this weekend when his parents would be in town. I am glad we did, the recipe was sort of bizarre (almost an equal amount of sugar as flour and some other oddities) so I scraped it entirely and made my own. The recipe I came up with was much less sweet, and with (I bet) a stronger chocolate flavor. I also don't like nuts in my muffins so I made two plain and stirred nuts into the rest. The muffins are very, very moist and not too sweet so you don't run into the whole "are these muffins or are these cupcakes debate".