I have had serious chocolate cravings the last couple days, maybe its because I had the flu last week and I am trying to pack on the pounds again:) either way. I have zucchini and buttermilk I needed to use and it all just fit. Chocolate Zucchini Muffins!!! YES PLEASE! So I scoured the internet for a delicious recipe that uses all the ingredients I need to eat before they went bad. So last night we made Zucchini Quinoa patties with some spicy asian sauce and zucchini chocolate muffins. I am not positive what the difference between cupcakes and muffins would be in this circumstance, I didn't use frosting, but they taste like they should be a sin! Speaking of frosting I don't normally use it on anything, I have always hated it and my husband has grown to dislike it as he has had it a lot less:) Honestly, I am a little mift that wedding cakes nowadays are so posh with out frosting... THAT WAS MY IDEA!! I wanted a wedding cake without frosting back when we got married, and everyone told me NO, and said that would be selfish to take that away from the guests... I am just saying, if I got my way I would have been a trend setta!
Ok, ok back to the muffcakes! So you can find the original recipe here http://spoonful.com/recipes/chocolate-zucchini-cupcakes but I made the exact recipe below and it was perfect for us!
- 2 cups brown sugar
- 1 large banana not too rype, mashed
- 1/2 cup Virgin coconut oil (from Trader Joe's)
- 3 eggs
- 2 teaspoons vanilla
- 1/2 cup buttermilk
- 2 cups grated unpeeled zucchini (around 2 medium zukes)
- 3/4 cup semi sweet chocolate chips
- 2 cups flour - I will definitely use almond flour or Wheat next time
- 1/3 cup cocoa powder
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 1/8 teaspoon ground cloves - if that... I hate cloves but when its just a bit its ok
- 1 teaspoon cinnamon - use the whole teaspoon soo yummy
- Heat the oven to 350ºF, and line 2 12-cup muffin tins with paper liners.
- In one bowl, mix together the sugar, butter and oil. Beat in the eggs, one at a time, and beat well after each.
- Stir in the vanilla, buttermilk, zucchini, and chocolate chips.
- In another bowl, whisk together all of the dry ingredients
- Pour the wets into the dries, and mix well until combined. You don't want to over-mix the batter, but you don't want to leave hidden pockets of flour either.
- Now scoop the batter into the cupcake liners, filling each one about 3/4 of the way. She said to set the timer for 25 minutes, I cooked mine for 30 minutes and they were perfect.
- When the timer rings, check the cupcakes: your want them just set, with no jiggliness on top, true, but also without an excess of bakedness -- they'll continue to bake a bit as they cool, and you really want these moist; a toothpick should come out with some damp crumbs clinging to it. If they need another minute or two, give it to them. Check the cake at 30 minutes
We went on a Walk, and Lyla was enamored with the sunflowers
I have no Idea but Lyla does this hilarious Hulking out thing with her hands up like that and laughs...