Chocolate Chocolate Chip Zucchini Muffins

large zucchini next to zucchini muffins

chocolate chocolate chip zucchini muffins

The giant zucchini from my local farm showed up right when my favorite food tester requested a snack he could grab for breakfast. Add to that the fact that everything is better with chocolate, and I needed treats for a neighborhood Labor Day party, and the Chocolate Chip Zucchini Muffin was born.

I started with a bread recipe that I scaled for muffins. To make the recipe vegan I omitted the eggs, as they aren’t necessary for muffins, and I made buttermilk from non-dairy milk and apple cider vinegar. For high altitude, I used a bit more liquid and I reduced the baking powder. Combine all that with a huge zucchini, or several smaller ones, and you have a delicious dessert for a crowd.

Chocolate Chocolate Chip Zucchini Muffins inspired by Craftsy’s Easy Chocolate Zucchini Bread

1 cup + 2 TBS non-dairy milk
1 tsp apple cider vinegar
2 cups all purpose flour
1/2 cup cocoa powder (not dutch process)
1 cup organic sugar
1/3 cup organic brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup canola oil
1 tsp vanilla extract
1 1/2 cups shredded zucchini
3/4 cup mini chocolate chips

Preheat oven to 350F. Place 15 liners in two muffin tins. Put non-dairy milk in a small bowl and whisk in apple cider vinegar. Set aside to curdle.

In a large bowl, sift together flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, and salt. Add oil and vanilla to the curdled milk and whisk together until well combined. Add wet ingredients to dry ingredients and stir until only a few streaks of dry ingredients remain. Fold in zucchini and chocolate chips, and stir until batter is uniform.

Fill muffin cups 2/3 full with batter. Bake 23-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the top springs back when lightly pressed. Let tins cool on a wire rack. Makes 18 muffins.

Until next time, happy baking!

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Spiced Zucchini Layer Cake with Cream Cheese Frosting

spiced zucchini layer cake

spiced zucchini layer cake

When zucchini is in abundance, you make cake. Armed with several zucchini, I scoured recipes for breads, muffins, and cakes to make use of my squash. After discovering this spice cake recipe, I decided I needed to go bigger because I had quite a few of the vegetable. This then prodded me to make a layer cake, although I had not made one in a while. Of course, I could have been easier on myself and made two simple cake pan cakes slathered in frosting, but I do like a challenge. My apologies for the messy cake as my layering skills are rusty.

I found a vegan recipe, so the next step was to do the math to make it fit two 8” round pans. Thankfully, I discovered a chart of pan volumes at Joy Of Baking. After that I made some high altitude adjustments, such as reducing baking soda and adding more liquid. I also made a few changes to the instructions by thoroughly squeezing the zucchini (to avoid a soggy cake), sifting the dry ingredients separately (to blend the spices in), and modifying the frosting (for a less sweet vanilla-infused boost). It ended up being a serious baking production, but the resulting cake had a wonderful texture and even better flavor. I’m glad I wasn’t feeling lazy.

Spiced Zucchini Layer Cake with Cream Cheese Frosting adapted from the pretty bee and Handle the Heat

for the cake
1.5 cups grated zucchini
1/2 cup canola oil
4.5 TBS unsweetened applesauce
1.25 tsp apple cider vinegar
1/2 cup + 2 TBS unsweetened non-dairy milk
1.5 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
pinch ground nutmeg
2 tsp cinnamon powder
1/2 tsp powdered ginger
1 cup organic sugar
1/2 cup coconut sugar

for the frosting
8 ounces vegan cream cheese, at room temperature
1 stick vegan margarine, at room temperature
2 tsp vanilla paste
3 cups organic powdered sugar, sifted

The cake: Preheat oven to 350F. Prepare two 8” round pans by greasing the pans, then lining the pans with parchment circles, and then greasing the parchment circles. Flour both greased pans. (The effort is worth it — see picture below.)

Lay zucchini on paper towels to absorb some of the moisture, then wring it out in a clean tea towel. Set aside. In a large bowl, combine oil, applesauce, vinegar, milk, and vanilla. Stir well and set aside. In a medium bowl, sift together flour, baking soda, baking powder, salt, nutmeg, cinnamon, and ginger. Add both sugars and stir to combine. Add dry ingredients to the wet and mix well. Fold in zucchini.

gorgeous spiced zucchini cake layer

gorgeous spiced zucchini cake layer

Pour batter into prepared pans and bake for 28-30 minutes, or until a toothpick inserted in the middle comes out clean. Let cake cool completely, then level the layers. Set aside.

The frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese, margarine, and vanilla on medium-high speed until creamy, and smooth. On low speed, gradually add in sugar and beat until fluffy. Apply between cake layers and around the outside. Leftover cake can be stored in the refrigerator for 4-5 days.

Until next time, happy baking!

Zucchini Bread with Chocolate Chips

zucchini bread with chocolate chips and gingerI became a victim of an overabundance of zucchini. I also became a victim (or hero) of my baking science geekiness and picked up “Naturally Sweet” by America’s Test Kitchen. The cookbook analyzed familiar recipes and devised ways to make them with less sugar. One recipe in the book required baking with zucchini so I jumped at a chance to try it.

For high altitude I added more flour and less baking powder. I opted for applesauce as my vegan egg substitute because it would add in some moisture needed at high altitude. For a flavor boost I swapped the spices with ginger and the nuts with chocolate chips. The bread is loaded with zucchini but also low in sugar, so it’s good for you. Right?

Zucchini Bread with Chocolate Chips adapted from Naturally Sweet
1 1/2 lbs zucchini, shredded
3/4 cups coconut sugar, plus 1 TBS for sprinkling
1/4 cup vegetable oil
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1 3/4 cups all purpose flour
1 cup whole wheat flour
1 1/2 tsp powdered ginger
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips
Adjust oven rack to middle position and heat oven to 350F. Grease a four-cavity mini loaf pan. Place zucchini in center of a dish towel. Gather ends together and twist tightly to drain as much liquid as possible. Discard liquid. In a medium bowl, whisk 3/4 cups sugar, oil, applesauce, and vanilla together. Stir in zucchini until combined.
In a large bowl, whisk both flours, ginger, baking powder, baking soda, and salt together. Using rubber spatula, stir in zucchini mixture until combined. Fold in chocolate chips. Scrape batter evenly into cavities of prepared pan, smooth tops, and sprinkle with remaining sugar. Bake until toothpick inserted in center of a loaf comes out with a few moist crumbs attached, 28-32 minutes. Let loaves cool in pan for 30 minutes, then transfer to wire rack to cool 30 minutes more.

Until next time, happy baking!