Chocolate Zucchini Muffins

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Chocolate Zucchini Muffins with a crinkly sugar topping by ibakeheshoots.com

I haven’t been making a lot of muffins lately. I suppose it’s because it’s July. Perhaps, it’s because I’ve been working on my boozy coffee shakes or perfecting my mad drizzling skills. Eh, the fact of the matter is, it’s all of these things. Plus, the summer heat doesn’t really inspire muffin creation or consumption, in my opinion.

However, while working with Clabber Girl this month, I was given the chance to delve into their extensive recipe catalog and voila: Chocolate Zucchini Muffins. It was the best reason to make them and it doesn’t hurt that zucchini is totally in season, right now.

I remember telling my buddy Snuda over a huge plate of truffle fries that I was going to make chocolate zucchini muffins. She made this face as if to say, “What? How does chocolate and zucchini even go together?” I can’t say that I was surprised by her puzzled look because I felt the same way. “Eh, what the hell,” I thought. “At the very least. it will be something I’ve never tried before.”

Chocolate Zucchini Muffins with a crinkly sugar topping by ibakeheshoots.com

After making them I was pleasantly surprised. These chocolate zucchini muffins are not too sweet and totally somewhat healthy for you. If you skip the sprinkled sugar topping they’re even healthier, although not as pretty. I mean, look at that crinkly top!

All in all, they’re great as a quick grab-and-go breakfast or post-workout snack. Consider them Mondo approved.

 

Recipe for Chocolate Zucchini Muffins

Recipe for Chocolate Zucchini Muffins slightly adapted from Clabber Girl

Chocolate Zucchini Muffins
 
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Makes 14 muffins
Author:
Serves: 14
Ingredients
  • 1½ c. all-purpose white flour
  • ⅔ c. whole wheat flour (or substitute white flour)
  • 1 c. granulated sugar, plus 1½ tbsp. for garnish
  • 3 tbsp. non-alkalized or Dutch-process unsweetened cocoa powder
  • 2 tsp. Clabber Girl Baking Powder
  • ½ tsp. salt
  • 1 c. chocolate chips, divided
  • ⅓ c. canola oil
  • • 2 medium. zucchinis (7-inch long), cut into chunks
  • • ⅓ c. low-fat or non-fat vanilla yogurt
  • • 2 eggs, large
  • • ⅔ c. chopped walnuts
Instructions
  1. Line standard muffin pan with 12 muffin cup liners or use baking spray to coat pan.
  2. Preheat oven to 375 degrees Fahrenheit
  3. Place both flours, baking powder, sugar, cocoa powder and ½ cup chocolate chips in a food processor. Pulse until chocolate chips are finely ground.
  4. While the processor is running, add canola oil in a low stream.
  5. Scrape sides and pulse until combined.
  6. Place chocolate mixture in a large bowl.
  7. Add chopped zucchini to food processor and pulse until finely chopped (you should have about 1½ cups).
  8. Add zucchini to chocolate mixture.
  9. Place eggs and yogurt in processor and pulse until blended. Add to zucchini/chocolate mixture.
  10. Mix until just combined.
  11. Fold in remaining chocolate chips.
  12. Divide batter among muffin cups until almost full.
  13. Top muffins evenly with 1½ tablespoon of sugar.
  14. Bake in middle rack of oven for 20-24 minutes.
  15. Cool on wire rack for 5 minutes.
  16. Keep in airtight container at room temperature for 3 days ( If it's hot the sugar tops may melt a bit).

 

 

Orange Chocolate Chip Shortbread

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Easy Orange Chocolate Chip Shortbread that's perfect for tea time or a bedtime snack by ibakeheshoots.com

I used to work in a bakery.

Actually, I worked in two, simultaneously: one franchise and one local. Working at the local bakery was awful (you can read all about it here, if you like). I would only do it again, if: 1) I owned the bakery, or 2) see #1.

It wasn’t all for naught. I really learned a lot (forgive my faux rhyming skills).

Easy Orange Chocolate Chip Shortbread that's perfect for tea time or a bedtime snack by ibakeheshoots.com

Just a few lessons I learned while working at the franchise bakery

1) First impressions are a real thing. Don’t be that person who didn’t immediately wash her dishes the first time around. The stigma will stick and spread like wildfire. Further attempts to be a fastidious dishwasher will be unanimously ignored.

2) Always wear the long oven mitts. Burning you forearm on a super hot baking sheet may be a rite of passage, but that shit hurts…and bulbous scar tissue is about as sexy as an adult wearing a onesie.

3) Quality is key. I don’t care if your business is “circling the drain”, baking with imitation vanilla is not only gross, it’s deceitful. Plus, if you do, you will lose the respect of your employees which is just almost as important as the quality of your product.

Easy Orange Chocolate Chip Shortbread that's perfect for tea time or a bedtime snack by ibakeheshoots.com

Perhaps, my experience would’ve been pleasant if baking orange chocolate chip shortbread were part of my duties. This shortbread is simple, but heightened by the addition of orange zest.

Easy Orange Chocolate Chip Shortbread that's perfect for tea time or a bedtime snack by ibakeheshoots.com

To obtain the most flavor from the orange zest you must grind it with the sugar, until it’s moist and fragrant.  The result is a light, crispy cookie with a smooth, citrus finish. It pairs nicely with your afternoon tea or have it alone, as a bedtime snack.

Easy Orange Chocolate Chip Shortbread that's perfect for tea time or a bedtime snack by ibakeheshoots.com

And if you break one or two, don’t worry about it. I promise they’ll still be just as good.

 

Recipe for Orange Chocolate Chip Shortbread

Recipe for Orange Chocolate Shortbread slightly adapted from Shop Girl which she adapted from Ina Garten.

Orange Chocolate Chip Shortbread
 
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Makes ~16 cookies
Author:
Serves: 6
Ingredients
  • 1½ sticks unsalted butter, softened
  • 1¾ cup all-purpose flour
  • ½ cup sugar
  • zest of 2 large oranges, ~5 tsp
  • ⅛ tsp salt
  • ½ tsp vanilla extract
  • ¼ cup semi sweet mini chocolate chips
Instructions
  1. Combine flour and salt in small bowl.
  2. Gather orange zest and set aside.
  3. Place sugar in mixer bowl. Add zest.
  4. Use back of spoon to mash zest and sugar together.
  5. Continue to mash until the sugar is moist and fragrant.
  6. Add butter and vanilla. Mix on low for 1 minute.
  7. Add the flour with salt and mix until just combined.
  8. Fold in mini chocolate chips.
  9. Form dough into a flat disc and chill for 30 minutes.
  10. preheat oven to 350 degrees Fahrenheit.
  11. Roll dough into until ½ inch thick.
  12. Use 2 inch cutter to make cookies.
  13. Put cookies on a sheet pan and chill for another 10 minutes in the freezer(this reduces spreading while baking).
  14. Bake for 25-28 minutes or until bottom of cookies are golden brown.
  15. Cool completely and serve.

 

 

 

Vegan Chocolate Avocado Truffles

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Vegan Chocolate Avocado Truffles: a creamy chocolate dessert that's healthy and gluten-free. | ibakeheshoots.com
Vegan Chocolate Avocado Truffles!

The thought of it had my brain twisted. If somebody told me two weeks ago that melted chocolate plus whipped avocado equals a wonderfully creamy dessert, I would’ve laughed in their face. Ok, maybe not “in their face”, but as soon as they turned their back to me…

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