When I first suggested making these chocolate zucchini muffins to Mira yesterday, I was met with a real pondering look. “OK,” she said slowly, “But I get to have one all by myself.” Well, sure. After the muffins were measured, mixed, cupped, baked, and cooled, I set Mira’s one self-muffin out for her and went back into the kitchen to clean up the zucchini flotsam and jetsam.
A few minutes later, in the living room, Mira, the goat and two horse friends were all chowing down. Clearly, these muffins are meant to be shared:
Chocolate Chip Zucchini Muffins
*2 1/4 cups whole wheat pastry flour
*2 t. baking soda
*1 1/2 t. salt
*1 cup all purpose flour
*1/2 cup ground flax seed
*1 1/2 t. ground cinnamon
*1/2 t. ground nutmeg
*2 cups of sugar, or 1 cup agave nectar
*4 eggs, slightly beaten and at room temperature
*1 cup veggie oil
*1 t. vanilla extract
*2/3 cups water
*2 cups (2-3 med. zucchini)
*the juice of half a small lemon
*12 oz. of best semi-sweet chocolate chips
*1 cup chopped pecans
First, preheat your oven to 350 degrees F. Then, grease or paper 24 muffins cups and set aside.
Next, take out 2 large bowls. Into the first you’ll place all of the dry ingredients, except for the chocolate chips and the pecans, and then give them a whisk. In the second bowl, place all of the wet ingredients and stir well. Then dump the wet bowl into the dry bowl and very gently fold all of the wet into the dry. With a light hand, pour in the chocolate chips and the pecans.
Fill each muffin cup 3/4 full with the batter. Bake about 30-35 minutes, or until golden brown on top.
Serve in stylish trough.
