my mom makes the. best. zucchini cake. it is light and moist and amazingly delicious and she serves it with fresh whipped cream. it really is fantastic. i haven't tried making a vegan version of her recipe (though after writing that it has shot to the top of my to do list) but when i saw this recipe in gourmet i imagined her cake in cupcake form with chocolate. well....that's not quite what i got. according to gourmet these are cupcakes but i'm calling them muffins because they are really much denser than the ideal cupcake should be. plus they don't have any frosting on them so they don't have that cupcake-y feel when you're eating them.
however! i'm not saying these are bad. no no no...put yourself in a muffin state of mind and they will hit the spot. they are full of chocolatey goodness and with the flecks of green zucchini you can trick yourself into believing that they are healthy and a perfectly acceptable breakfast muffin. i made slight alterations to the recipe 1. to make it vegan and 2. based on what i had on hand.
chocolate chunk zucchini muffins
(from gourmet, september 2009)
1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoon sugar
1/2 cup vegetable oil
1/4 cup plain non-dairy yogurt
1/2 teaspoon pure vanilla extract
1 cup zucchini, coarsely grated
4 ounces semisweet chocolate, coarsely chopped
preheat oven to 350°F with rack in middle.
whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
whisk together sugar, oil, yogurt, and vanilla in a large bowl until thick and creamy, 2 to 3 minutes. mix in flour mixture until just incorporated. stir in zucchini and chocolate chips.
divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes. cool in pan 5 minutes, then turn out to cool completely.-d