After months of posting my food pics on Facebook, and after many repeated requests for recipes, I’ve decided to venture into the blogging world!
My hope for this blog is to share, not only recipes and tips, but also connections, hopes, dreams, struggles, wisdom (or lack thereof), and laughs. I hope that we can share this journey together and learn from each other along the way.
Separation is good for the Mother’s soul.
Last week was the start of another school year. If you listened very closely you could hear the collective sigh of every parent who spent the last two months trying to keep their children busy and keep them from killing each other over which channel to watch or whose foot touched whose under the dinner table. Separation is good for everyone and this mother feels no separation anxiety whatsoever!
Along with school comes lunches. I HATE packing lunches! It is the absolute worst part of my day. My kids go to a nut free and fish free school, so peanut butter is out, and I have one son who won’t eat lunch meat, or fruit, or vegetables! Therefore, options for his lunch are extremely limited. It’s only the second week of school and I’m already stressed out about what I’m supposed to pack into his lunch.
It’s a good thing that he likes muffins. It’s a good thing that zucchini is ready in the garden. It’s a good thing that I’m sneaky! These muffins are extremely moist and your kids will never know that they are eating a vegetable.
Chocolate Zucchini Muffins
slightly adapted from Sweet Pea’s Kitchen
makes 20 to 24 muffins
- 2-1/4 cups all purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 1-1/2 tsp cinnamon
- 1-1/2 cups brown sugar
- 1/4 cup melted butter
- 3/4 cup canola oil (or sunflower, vegetable, or other baking oil)
- 3 eggs, lightly beaten
- 1 tsp vanilla
- 1/2 cup buttermilk or soured milk (see tip #1)
- 2 cups zucchini (peeled and then pureed in food processor – see tip #2)
- 1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Line 20 muffin cups with muffin liners and spray lightly with a non-stick cooking spray.
In a large bowl combine flour, cocoa, salt, baking soda, baking powder, cinnamon and brown sugar. Mix with whisk until evenly distributed. Add butter, oil, eggs, vanilla, buttermilk, zucchini, and chocolate chips. Mix only until just combined. Do not over mix.
Use an ice cream scoop to evenly divide batter among prepared muffin liners. For an added treat, sprinkle tops of muffins with additional chocolate chips before baking. Bake for 20-23 minutes or until toothpick inserted in center comes out clean. Cool in muffin tins for 5 minutes before transferring muffins to a wire rack to completely cool. Enjoy!
- if you don’t have any buttermilk on hand you can substitute soured milk by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make 1/2 cup. Let sit for 5 minutes before adding with the rest of the ingredients.
- if you don’t want your kids to see the zucchini in their muffins, I have removed the outer peel and pureed the zucchini in the food processor. If no one is too fussy, you can also use shredded zucchini or a combination of both. However, I have found that pureed zucchini adds a little bit of extra moisture over shredded zucchini.