I prefer the word courgette to zucchini and aubergine to eggplant, but I get the oddest looks when I use them out loud and in public. Oh, well.
|My photo processing program wanted me to tag that farmer's face. Sadly, I don't know his name.|
I remember the first time I had a piece of zucchini bread–-I was shocked that something as nondescript and, well, vegetative could be a part of something so delicious!
Like most muffins, these come together quite easily; the most time-consuming part is grating the zucchini (but it’s a breeze if you use a food processor!). The whole wheat flour gives them a little more sturdiness than other muffins, but other than that, its presence is undetectable.
If you fill your muffins cups as instructed (rather than up-to-the-tippy-top like I did), you probably won’t get the mushroom effect that you see depicted here. It doesn’t make them taste any less delicious, of course; it’s merely a matter of aesthetics.
The chocolate chips and walnuts are optional, but in my humble opinion, they’re essential. A bite containing crunchy walnut, moist muffin, and rich chocolate first thing in the morning is a thing of beauty. Don’t skip the maple flavoring either, if you have it on hand–it adds a whole new level of complexity!
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 egg, lightly beaten
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon maple flavoring
- 1 cup shredded zucchini
- ¼ cup semisweet chocolate chips
- ¼ cup chopped walnuts
In a bowl, combine flours, baking soda, salt, and baking powder. Combine the egg, sugars, oil, and flavorings; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips, and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done.