For the longest time, we had trouble convincing the children that zucchinis are an edible food. No matter how the hardworking parents served it, there was always lots of whining and complaining. That is, until the day I encountered a recipe for Chocolate Zucchini Muffins, when I was browsing the Internet for desserts. Since we like playing in the kitchen and experimenting with ingredients, we slightly alter the basic recipe every time we make it. But find the basic ingredients needed below:
All you need is a couple of eager assistants plus:
- 3 eggs
- 2 cups of sugar (in the recipe it said white, but I also tried with a light brown sugar and it worked fine!)
- 1 cup of vegetable oil
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons of vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour (part of it can be replaces with whole-wheat flower)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- chocolate chips
- Preheat the oven to 350 F (175 C) Lightly grease two 9x9 inch Pyrex glass dishes. You can also bake this batter in two muffin pans. I made them as a party treat for my son ...
- In a rather large bowl mix together beaten eggs, sugar, oil. Add the vanilla, cocoa powder, and grated zucchini and mix them well together.
- Mix the dry ingredients: Flour, baking soda, baking powder, salt, cinnamon, nutmeg. Add them to the liquid ingredients. The batter needs to be moist. We did not drain any liquid from the grated zucchinis as some recipes suggested.
- Pour batter into greased Pyrex dishes or muffin pans. Decorate the top with chocolate chips. Bake at 350 degrees for 20 - 25 minutes. Insert toothpick to make sure it's baked all the way through.
It's so chocolaty and yummy I promise the children will fight over who gets to eat more of the vegetable dessert.