Friday, August 13, 2010

Chocolate Zucchini Muffins

Featured Ingredient: Zucchini








You know summer is in full swing when you can pick up a few pounds of zucchini for a couple bucks. Though not often spoken of when discussing the healthiest vegetables, summer squash is very low in calories (only 20 per cup) and contains descent amounts of vitamin C and vitamin B6. Vitamin B6 is needed for more than 100 enzymes involved in all sorts of metabolic functions. While, scientists at Harvard recently discovered that subjects with the highest blood vitamin B6 levels were the least likely to suffer a heart attack.

Zucchini is a tremendously versatile vegetable that can be used in a wide variety of recipes including soups, stir fries, pasta dishes, stews and baked goods. Here is a recipe that is a play on zucchini bread. I had some sour cream in the fridge so decided to use it in replace of much of the fat. Plain yogurt would also work. I used much less sugar than most recipes call for but ended up with a product that was plenty sweet enough. I was telling Tabi that this just might be one of my top 5 favourite muffins I’ve ever made. Somehow, all the flavours came together wonderfully. Make a batch and let me know what you think.

Chocolate Zucchini Muffins












½ cup walnuts

1.5 cups whole wheat pastry flour

1/3 cup cocoa powder

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp cinnamon

¼ tsp ground cloves (optional)

1.5 cups zucchini, shredded

½ cup brown sugar

1 egg, lightly beaten

2/3 cup low-fat sour cream

¼ cup neutral tasting vegetable oil

1 tsp vanilla extract

Preheat oven to 350F. In a dry skillet, toast walnuts over medium heat until fragrant, about 5 minutes, stirring often. In a large bowl, combine flour, cocoa, baking soda, baking powder, salt, cinnamon, and cloves. In a separate bowl, combine zucchini, sugar, egg, sour cream, oil and vanilla. Mix wet and dry until all the flour is incorporated. If the batter still looks too dry, mix in some additional sour cream or oil. Fold in walnuts. Divide batter between 10 to 12 greased or paper lined muffin cups and bake for 20 minutes, or until a tester comes out clean.

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2 comments:

  1. Loved these! Had to change a few things because i didn't have all the ingredients at hand, but still, they turned out very moist and chocolatey! It's a keeper!

    ReplyDelete
  2. Just made these and they are delicious! Thanks for posting.

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