Chocolate Zucchini Muffins

Chocolate Zucchini Muffin

School has started and routines are getting reestablished that were ignored with the long days of summer.  Bedtime is earlier, bathing and cleaning behind ears are more closely inspected, back to packed lunches, and battles at breakfast.  My children are not cereal eaters and each of them has their own needs and preferences.  One is allergic to milk, eggs, and nuts, the other needs lots of fiber, and another dislikes cereal.  I have been in a habit of making breakfast muffins for my child with multiple food allergies for a few years. My other children would gaze across the table with envy for a “cupcake” for breakfast.   In general, breakfast is not a simple or quick moving part of our day.

The Slow Breakfast Crew

Since making it to the bus stop in time is essential for everyone’s commute to school, I cannot be in a battle for finishing breakfast every morning.  I recently allowed muffins for everyone at breakfast since my new muffin recipe has the best of both worlds: It’s free of allergens and has fiber!  I was inspired by a recipe for Chocolate Zucchini Bread that my mom made when I was a child. 

Some might say that I have lost all pride allowing chocolate at breakfast, but I think the generous serving of vegetables for breakfast and making the bus on time, is a great trade. 

I spent part of my day off to make both the Banana Chocolate Chip Muffins (link) and this new recipe.

Chocolate Zucchini Bread

Yield: 24 muffins or 2 loaves

2 cups of shredded zucchini, well drained of excess water

2 cups flour (wheat or wheat/gluten free blend)

¼ cup unsweetened cocoa powder

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 ¼ cups sugar

2 Super Eggs (link)

½ cup oil

¾ cup buttermilk (dairy free version is 2/3 cup milk alternative and fill to ¾ cup level with apple cider vinegar)

                                                     1 teaspoon vanilla extract

Sifted flour and cocoa

First, prepare three medium sized zucchini by washing and trimming ends.  The zucchini can be shredded with the medium size grader or by placing in a food processor.  Zucchini contains natural water and it is important to allow the excess water to drain prior to placing the shredded zucchini in the mix.  Place shredded zucchini in a colander and allow it to rest for 10 minutes prior to pressing the liquid out. 

Combine the dry ingredients in a bowl. 

Combine the Super Eggs (link) with sugar, oil, buttermilk, and vanilla. 

Add the dry ingredients with the wet ingredients; fold in the 2 cups of shredded zucchini.  

Bake for 17 minutes in mini muffin tins

Place batter in muffin tins/muffin cups and bake for 25 minutes at 350 degrees or bake in greased and floured loaf pans for 45-50 minutes. 

The original recipe included 3 eggs and buttermilk, but with the proven alternatives of my Super Egg and old kitchen trick to make buttermilk on short notice, this recipe took the substitutions very well and the muffin does not fall apart.  It also tastes great and helps to make breakfast more enjoyable for all.