I had asked the other adult at home to get a zucchini and as usual I ended up getting four instead. And also was told that I would find ways to use them anyway. That was true in a sense and I made some crisps, and a bread but was still left with one zucchini. It was not sufficient to make a chocolate zucchini bread but I could bake some muffins instead. I found a recipe online which had eggs and the muffins looked super moist going by the images. I was so tempted by those images that I made them instantly converting it into an eggless version and was very much pleased with the results. Somehow I could not trace the original recipe now as these were made a few weeks back and I forgot to save the link.
I am surprised to notice that my muffins are kinda looking dry in images but they were moist in reality. I forgot to take pictures showing their crumb and by the time I remembered, there were no muffins left to try. Usually I take a bite of what I bake to notice their texture and taste but I ended up eating the whole muffin as it was really good. The base of the muffins are subtly sweet and the sweetness comes more from the chips when you bite into the muffins. They were moist and yummy and the latter part was certified by my daughter as well who sat and ate three in one sitting. That's like a aatwa ajooba (8th wonder) in my home considering that she needs a lot of cajoling and threatening to eat anything.
Ingredients: (Yield 9 muffins)
1 flax egg or go with any other substitute
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. salt
6 tbsp. brown sugar
2 tbsp. oil
1/2 cup + 2 tbsp. milk
1 tsp vanilla
1/2 cup peeled and grated zucchini
1/2 cup semi sweet chocolate chips
* If using flax egg, combine 1 tbsp. flax meal with 3 tbsp. warm water and let it sit for five minutes.
* Preheat the oven to 425 deg F. Grease a muffin pan or line them with paper cups.
* Combine the flours, cocoa powder, baking powder and salt in a mixing bowl.
* Whisk the flax egg, brown sugar, oil, milk and vanilla in another bowl.
* Add dry ingredients to wet ingredients and stir just until combined. Finally stir in grated zucchini and chocolate chips.
* Fill the muffin cups up to 2/3rds with the batter and place the muffin pan in the preheated oven.
* After 5 minutes, lower the temperature to 375 deg F and bake for another 15 minutes or until, a toothpick inserted at the center comes out clean.
Check the blogging marathon page to see what my fellow marathoners are cooking for BM#52.