Brought to us by the same genius behind April’s Sweet Sandwich Bread, these Chocolate Zucchini Muffins feature a perfect marriage of chocolate and cinnamon, giving just a touch of holiday joy at any time of the year. Wonderfully versatile zucchini disappears into the muffins as they bake, yielding decadent moisture without any zucchini taste and ultimately leaving us with the perfect chocolate muffin.
1 cup whole wheat flour
1 cup all purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 heaping tsp cinnamon
3 large eggs
1 cup sugar
1 cup unsweetened applesauce
1/4 cup vegetable oil
1 tsp pure vanilla extract
2 cups peeled and shredded zucchini
1. Preheat oven to 350°. Combine flours, baking powder, baking soda, cinnamon, cocoa, and salt in a mixing bowl.
2. Combine zucchini, vanilla, oil, eggs, applesauce, and sugar in a separate bowl, mixing well.
3. Pour wet ingredients into dry ingredients all at once. Stir until just combined.
4. For bread: Pour batter into either one large loaf pan or 2 small. Level off the top and bake for about an hour, or until a toothpick inserted near the center comes out clean. Cool in the pan, then remove and store wrapped.
For muffins: Do not use muffin cups or an ungreased muffin pan.* Pour batter into either one jumbo sized muffin pan or or 2 regular sized muffin pans. Bake until a toothpick inserted near the center of the muffins comes out clean.
*This is why:
Update as of 9/13/2012: If you choose to make these muffins, be sure to remove them from the muffin pan to cool, otherwise they get a bit soggy on the bottom.