Even though summer isn't officially over for about two weeks, school is back in session around here, so that means the unofficial end of summer. Our garden produced some HUGE zucchini(we sort of forgot about them)this season, so I decided to bid a proper adieu to the good ole' summertime by baking up some chocolate zucchini muffins, California style:)
I found these little sugar beach pails/shovels at the store and thought they were so cute, I knew I had to bake up something beach themed...I iced the muffins with cream cheese frosting, just added some "sand" (brown sugar) and voila...a mini beach scene!
Chocolate Zucchini Bread (or muffins in this case) :)
from: The Classic Zucchini Cookbook
225 Recipes for ALL Kinds of Squash
Nancy C. Ralston, Marynor Jordan, and Andrea Chesman
1 3/4 cups sugar
3 large eggs
1 cup vegetable oil
2 cups grated zucchini
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 chocolate chips
1/2 cup chopped nuts
1. Preheat the oven to 350 degrees F. Line the muffin pan with cupcake liners.
2. Combine the sugar, eggs, and oil in a large bowl. Beat until well blended. Stir in the zucchini and vanilla.
3. In another bowl, sift together the flour, cocoa powder, salt, baking soda, cinnamon, and baking powder.
4. Add the flour mixture to the zucchini mixture and stir just until blended. Stir in the chocolate chips and nuts. Fill the muffin cups 2/3 full.
5. Bake 20-25 minutes, or until a toothpick inserted in the centers comes out clean.
6. On wire racks, cool the muffins in the pan for 10 minutes. Invert onto the racks and cool completely.
Makes about a dozen muffins
Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 teaspoon pure vanilla extract
2-2 1/2 cups confectioner's(powdered) sugar, sifted
1. In a medium mixing bowl, beat together the cream cheese, butter, and vanilla. Add 2 cups of the sugar and beat until smooth. If the frosting is too thin, add the additional 1/2 cup sugar and
beat until smooth.
2. Spread evenly over the cooled muffins.
Makes about 2 cups