Beautiful Food

Today is a snow day.  Some thought it would be of epic proportions.  I’d say it was enough to get school cancelled, but one thing’s for sure-snow days are perfect for baking– and blogging.

I know full well that zucchini season is long past, but since I took the liberty of saving some back this summer, I had plenty to work with in case I got the zucchini craving during the long, dark winter months.  The zucchini was pre-chopped in a food processor and then double-bagged before taking a deep sleep in the frozen tundra of our basement deep freezer.

 

First things first– decide which one, (or both) you’d like to make!  I’ll post them in order of appearance.  Have fun baking these delightful treats filled with veggies!

 

Zucchini Muffins: 

*Can technically be made dairy free!

Ingredients: 

• 1 cup flour
• 3/4 cup sugar
• 1/3 cup cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dairy of your choice (I used almond milk)
• 2 teaspoon vinegar
• 1/4 cup vegetable oil
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 3/4 cup grated zucchini (I used a food processor)
• 1/2 cup boiling water
• 1/2 cup chocolate chips

Directions:

1. Preheat oven to 350° F.
2. Line a muffin tin with 12 cupcake liners.
3. In a medium bowl, whisk together flour, sugar, cocoa, cinnamon, baking soda and salt. (Dry ingredients)
4. In another bowl, whisk together milk, vinegar, vegetable oil, beaten egg and vanilla until combined. (Wet ingredients) 
5. Pour wet mixture over dry cocoa mixture and stir by hand until all the flour is just blended. Stir in the zucchini followed by boiling water.  Do not be alarmed–the mixture will be pretty thin! 
6. Fill the liners 3/4 of the way full, sprinkle with chocolate chips and bake for 13-17 minutes until tops spring back and a toothpick tester inserted in the center of a muffin comes out clean.   
   
   

Cool on a baking rack and turn out to enjoy after 20 minutes !

Perhaps with a glass of almond milk? 🙂

*Yields 12 muffins

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Zucchini Brownies: 

Directions: 

1. Preheat your oven to 350°F.
2. Lightly grease a 9″ square pan.
3. To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the  bowl of a food processor, and process until smooth.
4. Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.
5. Add the chips, and pulse several times, to break up the chips just a bit. 
6. Pour the batter into the prepared pan.
7. Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn’t see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting. 
8. To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth. 

1. Spread the frosting on top of the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days.

 

*Yields about 16 brownies

Yum!

So, if you happen to be in a place that gets a snow day, perhaps you’d like to try one of these recipes!  That is, if you have zucchini on hand of course.   Happy baking!

-K