Saturday, July 28, 2018

Chocolate Zucchini Banana Muffins

1/2 c. butter, melted
1/2 c. packed brown sugar
1/4 c. sugar
1 large egg
2 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 medium banana, mashed (about 1/2 cup)
1 1/2 c. grated zucchini
1/2 c. chocolate chips

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.

Melt butter in a microwave safe mixing bowl. Add both sugars, egg, vanilla and stir to combine.

Measure flour into bowl and sprinkle baking soda, salt, cinnamon, and nutmeg over the flour. Using a whisk, lightly stir dry ingredients together until flour mixture is incorporated into the batter. Add mashed banana and zucchini and stir until combined. Fold chocolate chips into the batter.

Divide batter evenly into muffin cups, filling about 3/4 full. Bake approx. 15-20 minutes.

Friday, July 27, 2018

Chocolate Zucchini Muffins

3 (1 oz) squares unsweetened chocolate
3 large eggs
2 c. white sugar
1 c. vegetable oil
2 c. grated zucchini
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
3/4 c. semi-sweet chocolate chips

Preheat oven to 350 degrees. Line muffin pan with cupcake liners. In microwave-safe bowl, microwave unsweetened chocolate until melted. Stir occasionally until chocolate is smooth.

In mixer, combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate. Beat well. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips.

Fill each muffin cup 2/3 full with batter. Bake for 18 minutes.


olive oil
lemon juice
sea salt

Slice radishes and drizzle with a little olive oil, fresh lemon juice and sea salt.