Kim's Chocolate Zucchini Muffins - Chocolate Week 6

In a sleek, sun-drenched kitchen in Gulf Shores, AL, the cooking class for our small group began, and a breakfast feast ensued. This was one of many creative adventures available at Beach CITE Studios, a nonprofit organization that focused on educational and performance opportunities that ranged from sculpture and dance to private studio space and the Frank Brown International Songwriters Festival (since my Dec. 2010 visit, this venue has closed).

Our teacher, Kim, created aromatic granola full of oats, cinnamon, nutmeg, cloves, flax, pepitas, and several kinds of nuts. She served it parfait style, with Greek yogurt.

Then Kim made light, airy dark chocolate muffins, with zucchini shreds that our tastebuds would never have distinguished on their own. A dusting of powdered sugar topped each muffin.

Today, I replicated Kim's recipe with two small adjustments. Because she used all-purpose flour and I always use whole wheat pastry flour - which is slightly denser - I reduced the flour in my recipe by 1/4 cup. I also substituted 1/4 cup olive oil for 1/4 cup butter. Enjoy!

Chocolate Zucchini Muffins
Makes approximately 3 dozen regular muffins

2 1/2 cups flour (2 1/4 whole wheat pastry flour)
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teapoon salt
1 teaspoon cinnamon

3/4 cup butter, room temperature (1/2 cup butter and 1/4 cup olive oil)
2 cups white sugar

3 eggs
2 teaspoons vanilla
2 teaspoons orange zest (VOE: I will add more zest next time)
2 tablespoons juice from orange
2 cups coarsely shredded zucchini
1/2 cup milk

1 cup walnuts or pecans, optional

Sift dry ingredients together; set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time, stir in vanilla, orange zest and juice, and zucchini. Alternate adding the dry ingredients with the milk. Add chopped nuts, if desired.

Pour into lined muffin pan and bake at 350 degrees, for 25-30 minutes.