First things first, Happy Easter!
Christ the Lord is risen today.
All creation join to say.
Raise you joys and triumphs high.
Sing ye heaven and earth reply.
Love's redeeming work is done.
Fought the fight, the battle won.
Death in vain forbids him rise.
Christ has opened paradise.
What a glorious day! When I think about all I have in Christ I am continually blown away by what I have been given, not because of anything I have done, I can take credit in no way for my salvation, I believe because God first chose me. How humbling is this truth.
I this beautiful day, full of celebration and new birth I was inspired to create something new and delicious out of something old. I've had a bag of shredded zucchini floating around in my freezer since last summer. I keep meaning to do something with it, but I always say "next time". Well, not this time! I found a new zucchini muffin recipe, adjusted it for what I wanted, and finished off last years produce, finally! This was the perfect way to do it too. A light and healthy whole grain muffin, lightly sweetened and filled with one of my favorite treats; chocolate covered espresso beans!!
When I saw this recipe I knew I had to make it. I didn't have a go-to zucchini muffin but this one looked promising, and I was right. It's just rich enough to make it special, but not too rich to make it feel overly indulgent. The original recipe calls for a streusel on top which would be marvelous, but I skipped it this time out of laziness, but did chop up a handful of dark chocolate espresso beans for pizzaz. And chocolate. Come on.
The final product came out as beautiful as I had hoped. Flecked with green from the zucchini, and chocolate from the espresso beans. I added some espresso powder for a little extra mocha flavor, and probably could have added more (I think I'll try 1/2 teaspoon next time!). They turned out light and satisfying. A perfect zucchini muffin.
Mocha Zucchini Muffins
Adapted from The Almond Eater
- 1 cup (120 grams) whole wheat flour
- 1-2 tablespoons (12-25 grams) brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon espresso powder
- 1 egg
- 2 tablespoons (1 ounce) olive oil
- 1/4 cup (2 ounces) milk
- 2 tablespoons (37 grams) maple syrup
- 1/2 teaspoon vanilla extract
- 3/4 cup grated zucchini
- 1/4 cup chocolate covered espresso beans, roughly chopped
Preheat oven to 350°. Line a muffin tin with muffin liners, set aside
Combine flour, sugar, baking soda, baking powder, salt and espresso powder in a bowl and set aside.
In a separate bowl, whisk the egg and then add olive oil, milk, syrup and vanilla. Add this mixture to the dry ingredients. Add the zucchini, and stir until combined.
Transfer the batter to the prepared muffin tin. Bake in preheated oven for 18-20 minutes. Remove from oven, wait a few minutes for the muffins to cool before removing them from the tin.
Yields: 6 muffins