Monday, April 13, 2009
Apparently I'm the only one in my household who likes zucchini, so when we get any in the CSA box it's always a matter of sneaking it into something my husband enjoys. (grating it, freezing it in baggies and sneaking it into pasta sauce is my go-to.)
So on the day before Easter, when I'm asked to bring something to dinner and we have a few rapidly wilting zukes in the fridge, I decided to try and sneak them into something delicious, something that would even get past the notoriously picky tastes of my husband and a few members of his family. I love banana bread and carrot cake, and the zucchini breads of my past seemed to fit the bill of something to do with zucchini that didn't remind of, well, zucchini.
And who doesn't like a muffin?
One thing about any kind of fruit or veggie-enhanced quickbread is that they require quite a bit of fat to remain moist. Usually this is solved by adding a lot of oil to the recipe, nearly a cup or more. In quickbreads its usually safe to substitute up to half of the oil with yogurt or applesauce - I used whole milk plain yogurt, which worked out fabulously. I also played fast and loose with the spices and flavors, as I like to do - in this case it worked out.
Ginger Brew is a digestive that is found at asian supermarkets, (full name is Ludy's Ginger Brew Salabrat), which gives a sweet spicy kick to baked goods. As far as I'm aware, its pretty much just powdered ginger mixed with sugar, and you can subsitute as such.
Zukey Muffins - makes about 24
1 3/4 sugar, minus 1 tablespoon if you put in ginger brew
1/2 cup oil
1/2 cup yogurt (plain, whole milk)
2 grated zucchinis (medium) - make sure you squeeze out as much water as you can from the grated product
2 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt (heaping if youre using kosher salt)
3 tsp cinnamon
1/8 tsp nutmeg
1 tbsp good cocoa powder
1 tbsp ginger brew (or 1 tsp ginger)
1 cup chocolate chips
Beat eggs in a bowl with a whisk until light in color, maybe 3 minutes of hard whiskin'.
Add sugar, oil, yogurt, vanilla, and zucchini, making sure each ingredient is combined before you add the next.
Combine together dry ingredients (flour, spices, gingerbrew, baking soda/powder, cocoa, salt) and add to the egg mixture.
Gently fold until mixed - you want to be careful here not to overmix, just go until the dry ingredients are incoporated. Fold in chocolate chips.
Bake at 350 degrees for about 20 minutes - make sure to flip around the muffin tins at 10 so that it bakes evenly.
Seriously, these are good - and will win over even those who say "blech - zucchini!"