It’s officially zucchini season around here and, when the zucchini start coming in, they really start coming in. If you’ve ever grown squash, you know what I mean. We’ve been finding ways to get zucchini into almost every meal. And we had one enormous one that I knew would be perfect for adding to some baked goods. So, yesterday the kids and I made Chocolate Zucchini Muffcakes. (Never heard of a muffcake? Basically it’s a cupcake but I like to pretend their muffins. That way I can eat them whenever I want. :) And these even have veggies in them, so they’re definitely OK for breakfast, right??)
Chocolate Zucchini Muffcakes
1 cup butter, softened
1/2 cup evaporated cane juice (or succanat)
1/2 cup honey
1 tsp vanilla
2 1/2 cups white whole wheat flour
3/4 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup milk (I used skim)
2 cups grated zucchini
Preheat oven to 350 degrees. Cream butter, sugar and honey until light and fluffy. Add eggs one at a time. Stir in vanilla.
In another bowl, combine flour, cocoa, powder, soda and salt. Add half to the butter mixture. Stir in milk. Then add remaining flour mixture. Mix until just combined. Fold in your zucchini.
Pour into lined or greased muffin pan and bake for about 20 minutes or until a toothpick comes out clean. Cool on wire racks.
Makes about 20 muffins.