I started this blog one year ago yesterday on the first day of Kindergarten for my daughter. I thought if she was brave enough to try a new adventure then so was I. I really had no clue what I was doing. Looking back at all I have learned over this year it amazes me I managed to get the blog up and running. What I didn’t know could fill pages and pages of this blog. I was so naive. Thanks to Online Blog Conference and a wonderful support group they set up, I’ve stumbled my way through.
I hope you have seen this blog evolving and hopefully improving. I’ve really tried to improve my photography. Boy, I am not a natural photographer. It is such a struggle for me and makes me want to hit my head against the wall. I see gorgeous pictures and food styling and wonder why I can’t do that. It’s just not my thing. Hopefully the quality of the food and recipes make up for that.
Today’s recipe is for my little 1st grader. Chocolate Zucchini Muffins are the perfect after school snack filled with vegetables. These delicious little nuggets are a Marcus Samuelsson recipe. I love Chef Samuelsson. I follow him on Google Plus (BTW, you can follow me on Google Plus, too – here) He has such a flair for fusing flavors and ingredients. When I grow up, I want to cook just like Chef Samuelsson.
These deliciously chocolaty, zucchini filled muffins freeze beautifully. I can defrost them in the microwave in a few seconds then they are ready to eat. The only problem, I can hear them calling me to eat them. If you have that problem, “food calling itis”, just make them smaller and you can enjoy them more often. They would be just as delicious mini size.
1 cup unpacked brown sugar
1/4 cup canola or vegetable oil
1 egg, plus 2 egg whites, room temperature
1 over ripe banana, mashed
6 ounces Fage 0% fat Greek yogurt, room temperature
1/4 cup ground flax-seed
2 cups grated zucchini
1 1/4 cups (150 grams) all-purpose, unbleached flour
3/4 cup (90 grams) whole wheat pastry flour
1/3 cup dark cocoa powder
1/2 tsp. kosher salt
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/4 cup mini semi-sweet chocolate chips
- Preheat oven to 375°.
- In a large bowl, mix together sugar, oil, egg, egg whites, banana and yogurt.
- In another large bowl, mix together flax, zucchini, flour, wheat flour, cocoa powder, salt, baking soda and cinnamon.
- Mix dry ingredients into the wet ingredients. Then stir in vanilla and chocolate chips.
- Depending on the size of muffins you want to make 12, 15 or 18 spray one 12 cup muffin tin or two tins with cooking spray. If making 12 muffins, fill the cups full, 15 muffins is about 2/3 full and 18 is about 1/2 full.
- If making 12 muffins, cook for approximately 25 minutes, 15 muffins will be approximately 20 minutes, 18 muffins approximately 15-20 minutes. *Personally I like the size with 15.
- Place muffin tins on wire racks for 5 minutes. Then place muffins directly on rack to cool completely.
Nutritional value per serving:
If you make 12 muffins, each muffin has:
Calories 226 Fat 8 grams Carbs 35 grams Fiber 4 grams Protein 7 grams
If you make 15 muffins, each muffin has:
Calories 181 Fat 6 grams Carbs 28 grams Fiber 3 grams Protein 5 grams
If you make 18 muffins, each muffin has:
Calories 151 Fat 5 grams Carbs 24 grams Fiber 3 grams Protein 4 grams