You say zucchini and I say courgette. Like a cupcake is a fairy cake and awesome is brilliant. The same only different. A courgette is a zucchini but so much more than that when combined with chocolate and baked into this great breakfast muffin.
Courgette has possibilities. Zucchini? Not so much. It sounds like a vegetable my mother cooked to death that tasted like boiled typing paper.
Somewhere in the dark ages (more than 30 years ago) a friend gave me a chocolate zucchini cake recipe carefully written on a pretty little card. I have it still. And you know what? In all that time according to the interwebs, the typical chocolate zucchini cake recipe has not changed one bit. Oh wait. Sometimes buttermilk is called sour milk. But that’s it. It’s the same.
I’m certain I made the chocolate zucchini cake way back because it wouldn’t be in the old recipe box otherwise. But there are no notes scribbled on the card which means only one thing. I wish I knew what that one thing was, but I’ve no idea.
But back to the recipe. I was on a quest to make the recipe easier, healthier, and more accurate. There’s nothing more annoying to me than recipes that don’t specify whether something is drained weight, packed weight, or anything close to weight when it’s that ambiguous. And zucchini is ambiguous. It’s small, big or giant. It’s dry-ish or contains enough water to fix the drought in California. You get the idea.
These muffins are pretty tasty. No old typing paper flavor to these. But the batter is kind of lumpy and thick (zucchini, even pureed, is lumpy – and green). Only thin it out with the added coffee if it is thick enough for your stirring spoon to stand up in the batter without falling over. And then only add a tablespoon of coffee at a time until that spoons begins to tilt. You should not be able to pour the batter – scoop it into the liners. The tops will dome up nicely while baking and will settle back down (read: collapse) once cooled. But they’re still not dense, nor icky. They taste like spicy chocolate (thanks to a pinch of clove) and are ridiculously good for you (oats, nuts, chocolate, not much sugar, and oh yeah, courgettes).
So use up those courgette gifts and make some chocolate muffins for breakfast.
|Chocolate Courgette Muffins|| |
- 300 grams pureed & drained courgette (2 cups, spooned) (from 1 pound)
- 190 grams Canteen flour blend (1 ½ cups) (see notes)
- 50 grams GF oat flour (1/2 cup)
- 20 grams unsweetened cocoa (3 tablespoons)
- 100 grams granulated sugar (1/2 cup)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- scant ¼ teaspoon ground clove (generous pinch)
- 120 grams toasted chopped pecans (optional)
- 85 grams semisweet mini chocolate chips (1/2 cup)
- 120 grams neutral vegetable oil (1/2 cup)
- 3 extra large eggs
- 1 teaspoon vanilla extract
- 2-3 tablespoons brewed coffee (as needed- see instructions)(see notes)
- Preheat oven to 350°F. Place liners in (2) 12-count muffin tins (will make 20). Remove ends from freshly washed (and not peeled) courgettes and slice into 2-inch chunks. Place in a food processor and pulse until the mixture is pureed and no large pieces remain. Place in a large mesh strainer over a bowl and let the courgette drain for at least 30 minutes. Press on the solids to help the liquid release. 16 oz of courgette will yield about 430 grams pureed courgette undrained. You should end up with almost a ½ cup of liquid after draining (120 grams). If you spooned the drained puree into volume measures you’ll have 2 cups which should weigh about 300 grams. A few grams either way won’t make a difference.
- In a large bowl whisk together flour, oat flour, cocoa, sugar, baking powder, soda, salt and cloves until combined. Stir in pecans (if using) and chocolate chips until well blended.
- In a medium bowl combine drained courgette puree, oil, eggs and vanilla extract. Whisk thoroughly to blend. Add to dry mixture and stir until batter is combined and no dry matter remains. If the batter is very thick (as in your spoon can stand up by itself in the middle) add two to three tablespoons of coffee until it loosens a bit but remains somewhat thick ( you don’t want it to pour easily).
- Scoop into liners until ⅔ full. Bake 17-19 minutes rotating halfway through baking. When a toothpick comes out with clingy dry crumbs the muffins are done. Cool in the pan for a minute or two and transfer to a rack to cool completely. Best slightly warm. Can be refreshed in a 300°F oven for five minutes.