It would be a lie to tell you that I am ready to be sharing this month’s blog post with you all. Not because it’s not a great recipe (it’s a delicious recipe, in fact), no, I cringe at sitting down to write this because it is filed under the month of August.
Whoa. Hold the phone! When did that happen?
While basking in oblivion under the summer sun and getting through the weeks that got in the way of our weekends, the months of June and July have passed us: now I am simply left gripping tightly onto the last bit of elusive summer that is slipping from my clenched fists more quickly with each day that passes.
With that said, it is fitting that this month’s post features a recipe that quite perfectly embodies my current state of mind. Today I am sharing with you a recipe that features summer’s fresh bounty packaged into a back to school friendly treat. These Whole Grain Chocolate Zucchini Bread Muffins are the perfect snack for mornings when you’re running late, little ones’ lunchboxes that need a touch of homemade goodness, or an after-school snack that prevents pre-dinner melt downs.
Whole Grain Chocolate Zucchini Bread Muffins
Adapted from Smitten Kitchen
3 eggs (or vegan substitute)
1 cup olive oil or baking oil of choice
1 ¾ cup sugar
2 cups grated zucchini
1 tbsp vanilla extract
3 cups King Arthur White Whole Wheat Flour
1 tbsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground clove
1 tsp baking soda
½ tsp baking powder
2 tsp sea salt
½ cup chopped walnuts (optional)
1 cup chopped Endangered Species Chocolate 72% cocoa dark chocolate (2 full bars)
Preheat oven to 350 F. Line a 24 well muffin pan with paper liners.
Beat eggs or prepare vegan substitute (vegan will be a more dense end product).
Add oil, sugar, zucchini and vanilla. Stir well.
In a separate bowl, combine remaining ingredients. Get crazy with your own way to personalize these muffins. Nut allergies? Swap dried cherries or cranberries. Ultimate chocolate lover? Replace nuts with chocolate OR get crazy and add in white chocolate for a more dessert like experience. Stir your combination into the egg mix.
Using an ice cream scoop (or a spoon) drop the batter into the lined tins. Bake for 20 minutes, test (use a toothpick or similar and insert in the center of a muffin, it should come out clean), and bake at 1 minute intervals if necessary until done. These muffins lose a bit of their luster if they become too dry.
I’m still not quite ready to let go of summer, but when it is time to surrender to the change in seasons, a bite into one of these may help carry away my late summer blues.