Cheap Eat Challenge: Watch as our family of 6 eats, or tries to, on $6/day.
I was going to make a nice vegetable soup tonight--one loaded with late winter/early spring vegetables. One perfect for purposes of detoxifacation necessary the day after brownies with browned butter.
But we've been working outside all day and we are HUNGRY. The veggie soup will have to wait until Monday.
For today I'll give you a chocolate zucchini muffin recipe that is super yum. Yes, I realize zucchini is not in season, but we had some in our freezer needing to be used. And even though it doesn't seem like it in this chilly mid-March, in another 3 months, the zucchini will be coming on.
If you simply must have this, but don't have zucchini and think it's too expensive, try using applesauce in place of the zucchini.
P.S. The original recipe is from jamiecooksitup.blogspot.com. It was great. But I was surprised at how close the lower fat, lower sugar, whole wheat muffin was in taste. Also, the healthier ones had more rise. Not sure why.
Whole Wheat Chocolate Zucchini Muffins
adapted from jamiecooksitup.blogspot.com
Prep time: 10 minutes
Cook Time: 20 minutes
2 C whole wheat flour
1/3 C sugar
1/4 C cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 C oil
1/4 C applesauce
3/4 C milk
1 very large egg
1 tsp vanilla
1 C shredded zucchini (or 1 scant cup pureed zucchini)
1/4-1/2 C chocolate chips (optional)
Mix wet ingredients in a large bow. Add zucchini.
Mix dry ingredients.
Bake at 350 for 15-20 minutes.
Add dry to wet and stir, just until combined. Stir in chocolate chips.