Thursday, May 20, 2010
Chocolate for Breakfast
When I was a kid, we would occasionally buy those variety packs of muffins from Sam's Club. They came with blueberry, banana nut, and chocolate, which is what I always went for, even if it was 7 a.m. They were essentially un-iced cupcakes, and I loved them. Eating chocolate for breakfast was the best thing in the world.
These little babies give me the same sense of breakfast rule rebellion, but they seem a little more acceptable. I mean, they do have zucchini in them.
By the way, thanks for all the sweet anniversary wishes yesterday. Y'all are the best!
Chocolate-Zucchini Cakes with Walnuts
Recipe from Everyday Food
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup sugar
1/2 teaspoon coarse salt
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini
3 tablespoons sour cream
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup (3 ounces) bittersweet chocolate, chopped or chocolate chips
nonstick cooking spray
24 walnut halves
Preheat oven to 350 degrees F. In a large bowl, stir together butter, sugar, salt, and egg until combined. Add vanilla, zucchini, and sour cream and stir until incorporated. Sift flour and cocoa powder into bowl and stir until combined. Stir in chocolate. Spray mini muffin pans with cooking spray. Fill each cup with 2 tablespoons batter and top with a walnut. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes. Let muffins cool slightly in pans on wire racks before serving. Makes 24.