Thursday, March 5, 2009

Chocolate Zucchini Muffins

I had ML get koosa* the other day, because I wanted to make a different kind of muffin. We've been rotating between making orange apricot muffins and cinnamon raisin ones from Michelle's recipe, and it was time for a change.

I remembered a Chocolate Zucchini recipe I'd gotten off of AllRecipes at some point, so I pulled that one up. Doubled it. Tweaked it a bit (would you believe the sugar below is halved? =-o). And it's a new staple. I love the fact that I can shred 1 kilo of koosa, use 1/2 of it, and freeze the other half for a batch later on (which I baked this morning).

This recipe makes enough batter for 24 large-sized muffins (i.e. with the cups full, rather than 2/3; you know, the way they tell you not to do when you're learning about portion control? what can I say? we like muffin tops...on muffins :-/) and 24 mini muffins. I feed my family breakfast and have enough to put up two bags for later breakfasts (or send to neighbors, as I did this morning), plus the mini muffins for hosting a social visit. This last option is wonderful. I love having something already baked to pull out of the freezer when I'm busy preparing the house. The other part (having family breakfasts made ahead) isn't too shabby, either.

*What? You don't know all of the vegetables in Arabic? Fine. I'll tell you. Koosa is squash. Or zucchini. Well, more like sqacchini. It's somewhere in between the two. I use it for squash in recipes that call for squash and zucchini in recipes that call for that. It's less moist than US squash, and more moist than American zucchini. Consider yourself educamacated for the day.

Makes 4 dozen

• 6 eggs
• 2 cups white sugar
• 2 cup vegetable oil
• 2/3 cup unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 4 cups grated zucchini (1 lb. or 1/2 k)

• 6 cups all-purpose flour
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves

• Preheat oven to 350 degrees F (175 degrees C).
• In an extra-large bowl beat the eggs.
• Beat in the sugar and oil.
• Add the cocoa, vanilla, zucchini and stir well.
• In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
• Mix into dry ingredients into wet ingredients until just moist.
• Pour batter into prepared muffin tins.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes (10-13 minutes for mini muffins).

Today, I made this with olive oil, because, well, we didn't have any vegetable oil, and I'm trying to limp along without it, so I don't leave any to go bad while we're in the US. They turned out fine. I could taste the olive oil in the batter (when I was "cleaning" the bowl) but not in the finished product.

Stay tuned for the Applesauce Muffins I'm making soon. That should get us through breakfasts until we leave for the States. :-)

1 comment:

mideastmom said...

I made this again the other day and substituted 1/2 C honey for 1/2 C of the sugar. And I reduced the oil to 1 1/2 C, since I'd remembered them being oily.

They turned out a little too dry, so I'm going to add 1/2 C plain yogurt next time. Hopefully, that will help it.