Monday, November 28, 2011

Prepare Today Homemade- Chocolate Zucchini Muffins

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When the temperature drops I feel like baking all the time.  I freely admit I am not a good cook, but I do know how to bake.  I love baking muffins, quick breads, bread, cookies, pretzels, brownies, you name it I like to make it!  My kids have been complaining that there is nothing to eat in the house and so I baked up a storm today, and now they will have food for snacks and lunches all week.  I also dehydrated and froze the zucchini from my garden this year so I could make zucchini breads all winter long.  My kids were quite skeptical when they saw me making these, but they all ate them and said they couldn't wait to have them in their lunches tomorrow.

 Chocolate Zucchini Muffins
3 C flour (I used whole wheat flour)
2 C sugar
1/4 C cocoa powder
3 t cinnamon
1 t baking soda
1/2 baking powder
1/2 t allspice
2 eggs (2 T egg powder + 4 T water)
1 C oil
3 t vanilla extract
2 C grated zucchini (dehydrated or frozen works great!)
1 C chocolate chips (we used about 1/2 C mini chocolate chips)


In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder, and allspice.  In a small bowl, beat the eggs, oil and vanilla.  Stir into dry ingredients just until moistened.  Fold in the chocolate chips and zucchini.  


Pour into muffin pan (makes about 18, we made 14 large muffins and 12 mini muffins) and bake at 350 degrees for 15-18 minutes.


Or pour into 2 loaf pans and bake at 325 degrees (yes it is different than the muffin temp) for 60-70 minutes.  Cool for 10 minutes before removing from pans.


These were really good!!  Almost like chocolate cake!!  You could also add some ground flax seed and maybe substitute some pureed black beans for half of the oil.  I'll have to try that out and see how it turns out.  


"Have Faith, Unencomber Your Life, Lay Up In Store" -Keith B. McMullen
 

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