Makes 12 generous standard-sized muffins.
The secret ingredient to these scrumptious muffins is the zucchini. When paired with chocolate, the zucchini taste is completely masked but you still get all the nutritional benefits. This recipe is a great way to use up the last of the zucchini squash from your garden.
1/2 tsp salt
6 oz semisweet chocolate chips
1/3 cup corn oil, canola oil or other flavorless, low-saturated fat vegetable oil
1 1/2 cup all-purpose white flour
2 small (5-inch long) zucchinis, peeled and cut into chunks
2/3 cup whole wheat flour (or substitute white flour)
1/3 cup low-fat or non-fat vanilla yogurt
1 cup granulated sugar, plus 1 1/2 tbsp for garnish
2 large eggs
3 tbsp non-alkalized or Dutch-process unsweetened cocoa powder
2/3 cup chopped walnuts or pistachios (or a combination of the two), optional
2 tsp baking powder
Preheat the oven to 375 F. Grease 12 standard-sized muffin tin cups or coat with non-stick spray. (Or, use paper muffin cup liners, if desired.) In a food processor combine the flours, 1 cup sugar, cocoa, baking powder, salt, and 1/2 cup chocolate morsels. Process until the morsels are finely ground. With the motor running, slowly pour in the oil and process until evenly incorporated; stop and scrape up the mixture on the bottom several times if necessary. Turn out the mixture into a medium bowl. Process the zucchinis in the processor until finely chopped. Then measure; you should have 1 1/2 lightly packed cups. If necessary chop enough more zucchini or discard extra so you have 1 1/2 cups. Add the chopped zucchini to the dry ingredients. Add the yogurt and eggs to the processor; process to blend. Stir the egg mixture, remaining chocolate morsels, and nuts into the flour, mixing gently just until evenly incorporated; don’t over-mix or the batter may toughen. Using a 1/2-cup measure or large spoon, immediately divide the batter among 12 muffin cups; they should be full. Sprinkle the muffin tops with the reserved 1 1/2 tablespoons sugar, dividing it equally among them. Bake in the middle third of the oven for 20 to 24 minutes or until a toothpick inserted into the thickest part of a center muffin comes out clean. Cool on wire rack 3 or 4 minutes; if no paper liners were used, gently run a knife around cups, then remove muffins. Let stand until cooled. They are best when fresh, but can be kept airtight for a day or so. (They may also be frozen; thaw completely before serving.)
Makes 12 generous standard-sized muffins.
1/2 tsp salt
6 oz semisweet chocolate chips
1/3 cup corn oil, canola oil or other flavorless, low-saturated fat vegetable oil
1 1/2 cup all-purpose white flour
2 small (5-inch long) zucchinis, peeled and cut into chunks
2/3 cup whole wheat flour (or substitute white flour)
1/3 cup low-fat or non-fat vanilla yogurt
1 cup granulated sugar, plus 1 1/2 tbsp for garnish
2 large eggs
3 tbsp non-alkalized or Dutch-process unsweetened cocoa powder
2/3 cup chopped walnuts or pistachios (or a combination of the two), optional
2 tsp baking powder
Preheat the oven to 375 F. Grease 12 standard-sized muffin tin cups or coat with non-stick spray. (Or, use paper muffin cup liners, if desired.) In a food processor combine the flours, 1 cup sugar, cocoa, baking powder, salt, and 1/2 cup chocolate morsels. Process until the morsels are finely ground. With the motor running, slowly pour in the oil and process until evenly incorporated; stop and scrape up the mixture on the bottom several times if necessary. Turn out the mixture into a medium bowl. Process the zucchinis in the processor until finely chopped. Then measure; you should have 1 1/2 lightly packed cups. If necessary chop enough more zucchini or discard extra so you have 1 1/2 cups. Add the chopped zucchini to the dry ingredients. Add the yogurt and eggs to the processor; process to blend. Stir the egg mixture, remaining chocolate morsels, and nuts into the flour, mixing gently just until evenly incorporated; don’t over-mix or the batter may toughen. Using a 1/2-cup measure or large spoon, immediately divide the batter among 12 muffin cups; they should be full. Sprinkle the muffin tops with the reserved 1 1/2 tablespoons sugar, dividing it equally among them. Bake in the middle third of the oven for 20 to 24 minutes or until a toothpick inserted into the thickest part of a center muffin comes out clean. Cool on wire rack 3 or 4 minutes; if no paper liners were used, gently run a knife around cups, then remove muffins. Let stand until cooled. They are best when fresh, but can be kept airtight for a day or so. (They may also be frozen; thaw completely before serving.)