In preparation for my cousin Joe’s family birthday party at my parents’ house (that Katie’s Cookies was asked to cater all the desserts) I made the batter to my zucchini chocolate chocolate chip muffins the night before the party.
Of course I took advantage that I was able to use my mom’s KitchenAid mixer using the attachment to grate the zucchini!!!
It allowed me to grate 4 zucchinis in no time!!!
I left the batter in the refrigerator overnight and it was perfect the next morning, ready to be put in the oven!
I bought little paper baking cups to make it easier to take them straight out of the oven and pop another batch in. They worked out great!
But the thing that worked out the best, was using my new kitchen toy…. a small ice cream scoop! It made it so easy to spoon the batter into each individual baking cup!
By using the small ice cream scoop… there are no drips on your pan or countertop (aka – easier clean up!)
In the oven… making 48 mini muffins at a time!
They turned out great! Very daaaark chocolate! 🙂
Hi again everyone!
As I mentioned before, I like to experiment when it comes to baking – I make my own rules. Even though with all the measurements and detailed instructions that come with every recipe, to me, those “rules” are made to be broken. For me, baking is not a science but rather an art 🙂
Ok let’s get to it! I had an extra zucchini in the fridge and I didn’t know what to do with it. So I went to one of my all time favorite recipe websites: allrecipes.com. There you can click on “ingredients” and just search for recipes that contain the ingredients you have in stock. You can also put ingredients that you don’t have. So I narrowed my search and came across a “Zucchini Chocolate Chip Muffin” recipe.
As I began to shred the zucchini, I decided I wanted to add some things to the recipe. So I started with the basics (what the recipe called for) and then began to experiment a little….
The two ingredients that I added were whipping cream and pure cocoa powder. Since I was adding a “wet ingredient” as well as a “dry ingredient” I didn’t really need to take away any flour or add in any more milk than what was called for in the recipe. But I always ‘eye ball it’ because I kind of just know when a batter has the right consistency. One trick that always turns out well for me is that I always mix together all the wet ingredients first (which include all the ingredients you see in the picture below). I’d also recommend that when you work with cocoa powder that you mix it in with the wet ingredients as well although some recipes will instruct you do otherwise.
Then I add in all the dry ingredients and then the zucchini and chocolate chips last.
As strange as this is going to sound, I first got the idea of using an ice cream scooper to pour the batter evenly into every silicone muffin cup from the tv show Desperate Housewives haha. Then once I got hooked on the show Cupcake Wars, I realized that that’s a pretty standard way to cut down on the drips and mess of it all especially when dealing with muffin batter. It always tends to be more liquidy than say cookie batter.
As you can see, I need to try to find a tiny ice cream scooper because for my mini muffin cups, I don’t yet have a good non-drip system!!
The great thing about this recipe is that the cocoa powder really helped to mask the fact that there was zucchini in the muffins. I gave a few of my friends some of the minis and asked them to guess what was in them… They were making some wild suggestions knowing that I like to experiment with different ingredients… but they said that they never would have guessed zucchini. I’ve already made them twice! I tend to always test out a new recipe two or three times before they make it into my recipe card box. 😉
I hope you’ve enjoyed reading! Let me know how it goes if you decide to give them a try!! 🙂
Keep an eye out for my next posts on…
A 2-decker Vanilla Cake with a Vanilla Pudding Layer, topped with Chocolate Whipped-cream and Sugar Icing
Zucchini Chocolate Chocolate Chip Muffins
(A recipe that I tampered with 😉 that were eaten in less than 24 hours – good thing I took “before” pictures)!!!!!!
Hello again everyone! 🙂
After being able to talk people into trying my carrot cake and getting rave reviews (even though at first they were very hesitant knowing there was a veggie in their dessert), I decided to try making zucchini bread!!
Since I was planning to make a “breakfasty” type of dessert for an upcoming bowling tournament our club was holding, I decided it’d be just as good of a time as ever to try out a zucchini bread recipe. I searched my favorite recipe website: www.allrecipes.com and of course there were a million and one different posted recipes. So I chose one and made it my own (cutting the sugar down a significant amount)… it turned out so well that we ended up eating about half of it before the tournament! So I needed something else to go with the remaining bread.
Luckily a friend of mine passed along an AWESOME new recipe for Giant Chewy Lemon Sugar Cookies that she came across in a blog called One Perfect Bite. They turned out great, and both the cookies and the bread got scarfed up within minutes. I’m not sure which dessert everyone liked more! 🙂
I have an extra zucchini in the fridge now (because one whole zucchini was enough for this recipe – it yielded 2+ cups of shredded zucchini!!)… I wonder what I’ll use the extra one in!!