Double Chocolate Zucchini Muffins

With a whirlwind of a summer behind me—planning a wedding, getting married (!), and taking a full load of graduate credits at the same time—I feel like I haven't had time to catch my breath before the back-to-school season set in.

As a teacher, the start of a new school year keeps me on my toes as I get my classroom and lessons in order. When classes begin, there is an adjustment period where my feet have to get used to the long hours of standing, my throat has to adapt to a steady stream of talking in the classic teacher voice, and my brain has to refocus on jumping between ideas at a rapid pace.

As my students and I find our new routine, the high energy required in the first couple weeks of school can be draining. This makes weekends a welcome time to recover. 

I stayed close to home last weekend, enjoying a couple walks around the neighborhood, catching up on summer TV shows, and savoring the quiet before another work week. For the first time in what feels like weeks, I also spent some real time in the kitchen.

While the self-watering planters I built this summer did not turn out as planned (only the herbs, green beans, and bell peppers were spared from root rot), luckily the CSA (community supported agriculture) I support has been particularly fruitful.

With an abundance of zucchini filling the drawers of my refrigerator, I baked four loaves of zucchini bread before creating something a little more decadent in these double chocolate zucchini muffins.

These Double Chocolate Zucchini Muffins take advantage of the late season squash. The muffins feature plenty of chocolate chunks and a hint of cinnamon for a warmer touch. I prefer to heat these up for a few seconds in the microwave until the chocolate just begins to melt. With a large glass of milk, these muffins make for a perfect afternoon snack after a long day at school.

Pro tip: Reserve a couple ounces of chocolate to sprinkle over the top to make the muffins look extra delicious. 

One Year Ago: Plum Almond Tart
Three Years Ago: Blueberry Honey Scones
Four Years Ago: Homemade Chocolate Hazelnut Spread 
Five Years Ago: Vanilla Ice Cream Cake, Honeyed Apricot Granola Bars, & Chocolate Banana Chip Cookies
Six Years Ago: Rum Raisin Oatmeal Cookies, Banana Rum Bread, Zucchini Chocolate Chip Muffins, & Pear Chocolate Muffins
Seven Years Ago: 3 Milk Coconut Cake, Tomato Basil Tart, & Whole Wheat Irish Soda Bread
Eight Years Ago: Cinnamon Chocolate Chip Banana Bread 

Double Chocolate Zucchini Muffins

Yields 1 dozen muffins

3/4 cup (150 grams) granulated sugar
1/2 cup (118 ml) vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup (about 180 grams) grated zucchini, lightly packed
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup (150 grams) all-purpose flour
1/4 cup (21 grams) cocoa powder
6 ounces (170 grams) semi-sweet chocolate, coarsely chopped (or 1 cup semi-sweet chocolate chips)

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with baking cups.

In a large bowl, whisk together the sugar, vegetable oil, egg, and vanilla until well combined. Stir in the grated zucchini. Mix in the cinnamon, baking soda, baking powder, and salt. Fold in the flour and cocoa powder, mixing until the batter becomes uniform. Stir in the chopped chocolate.

Fill baking cups 3/4 full and bake for 18-22 minutes, or until a tester inserted in the center comes out clean. For best texture, let the muffins cool before eating.

Chocolate Raspberry Muffins

As one of my intentions this year, I have been trying to live in the moment. I've been guilty of using background noise to distract myself from normal, day-to-day moments—the television blares in the background, podcasts run on loop, and my cell phone is always within easy reach. As expected, some days are better than others, but my intention is to engage in more conversation instead of passive entertainment, and find joy in the quiet that comes with solitude.

When my boyfriend Chris and I were headed out to the rustic winter cabin we rented last weekend, we lost cell reception an hour before we reached our destination. Although we were a little worried about the isolation, we quickly found that a weekend unplugged was exactly what we needed.

In this case, "getting away from it all" actually meant leaving our connection to the rest of the world behind. 

With spring break approaching, I spent time in the kitchen baking in preparation for another weekend away. This time we are meeting up with family in Montana to enjoy a couple days on the ski slopes, breathing fresh mountain air.

While I usually sneak a batch of granola along on the plane, I sent this recipe for Chocolate Raspberry Muffins to my mother instead. The tart raspberries contrast beautifully against the deep chocolate flavor, making them ideal for a morning snack before heading out into the cold. 

The muffins can be frozen easily (in this case, for travel) and thawed at room temperature the evening before serving. As we enjoy each other's company, these muffins will make our time together a little sweeter.

These Chocolate Raspberry Muffins make an ordinary morning a little more extraordinary. A chocolate muffin batter is made healthier by reducing the sugar and introducing whole wheat flour. With a handful of chocolate chips and fresh raspberries, the muffins are complete. To give the muffins a special appearance, reserve some fresh raspberries to press into the top of the batter before baking—the berries will retain their vibrant color, giving the muffins a unique appearance.

One Year Ago: Blueberry Banana Baked Oatmeal
Two Years Ago: Bananas Foster Sauce
Three Years Ago: Banana Chocolate Hazelnut Cupcakes & Cranberry Almond Granola
Four Years Ago: Coconut Macaroons 
Five Years Ago:  Chocolate Ginger Biscotti, Banana Cinnamon Pancakes, Raspberry Lemon Cupcakes, & Pita Bread
Six Years Ago: Blackberry Goat Cheese Tart, Arborio Rice Pudding, Chocolate Whoopie Pies, & Hot Cross Buns
Seven Years Ago: Orange Scones, Honey Rolls, Strawberry Pancakes, Chocolate Nests, & Easter Chick Cupcakes

Chocolate Raspberry Muffins

Yields 1 dozen muffins

3/4 cup (150 grams) brown sugar, packed
1/2 cup (120 mL) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon espresso powder (optional)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (120 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
1/2 cup (43 grams) cocoa powder
3/4 cup (170 mL) milk
1/2 cup (85 grams) semi-sweet chocolate chips
6 ounces (170 grams) fresh raspberries
Raw or demerara sugar, for topping (optional)

Preheat oven to 350 degrees F (180 degrees C). Line a muffin tin with baking cups.

In a large mixing bowl, beat together the brown sugar, vegetable oil, eggs, and vanilla until uniform. Stir in the espresso powder, baking powder, baking soda, salt, flours, cocoa powder, and milk until smooth. Stir in the chocolate chips and raspberries.

Divide batter evenly between the baking cups and sprinkle tops with raw sugar, if desired. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Roasted Banana Muffins

I am a creature of routine, embracing my daily schedules as if they were written in stone. Routine builds structure in my life, surrounding me in the familiar. Routine provides a way to form good habits and to keep them. Routine eases the burden of making decisions, something I find paralyzing on the most difficult of days. While I love (and need) routine, the schedule has grown stifling in the last year. My weekdays blur together in a stream of repetitiveness—I eat the same breakfast each morning; I settle in front of the television at the same time each evening; I fill my fridge with the same foods week after week. Lather, rinse, repeat.

In the past year, I have been working towards building spontaneity into the routine (the irony in this arrangement is certainly not lost on me. By definition, spontaneity fits in no schedule). My routine is filled with so many self-imposed rules (no going out on school nights, no eating past 8 pm, no staying up late on the weekend) that I feel like I'm smothering myself with monotony. I know the rules are there to benefit me, but some days I wonder how I've written myself to a single script. On a given day, the players may be interchanged, the infections of voice may be different, but the words fail to change. 

It's the spirit behind spontaneity that interests me, the freedom to break from routine and do something unanticipated. Last year I separated from routine only a handful of times. Once, while signing up for a six week woodworking course (of which I have two handsome Adirondack chairs to show for my efforts), and another when booking last minute plane tickets to Montana. It was exhilarating to "break the rules," to allow myself the power to leave the familiar, if only for a few hours at a time.

With a new year upon us, I am trying to set myself up for a year where routines have more room to bend without fear of breaking. I signed up for a month long community education pottery class to bring me joy (even if I am terrible when it comes to clay), I attend yoga class twice a week to clear my head, and I have plans to see a movie on a Tuesday, when seats are cheap and I have school the next day.

The new year feels like permission to start over—to leave the past in the past and start with the slate clean. My intention this year is to be open, open towards new ideas, unexpected plans, and a break in the daily routine. What are your intentions for the new year?

Dark spotted, fragrant bananas are ideal for baking, adding bold flavor to banana muffins, banana bread, and banana cake. The problem with banana desserts is that when the desire to bake with bananas arrives, the bananas are not the right ripeness. Instead of waiting a few more days for the bananas to ripen, the bananas can be roasted in the oven to bring out the bright, familiar flavor. With extra vanilla extract and a sprinkling of chopped chocolate, these Roasted Banana Muffins are a simple treat for breakfast or afternoon snack.

One Year Ago: Coconut Matcha Chia Pudding
Two Years Ago: Coconut Almond Quinoa 
Three Years Ago: Almond Date Banana Smoothie 
Four Years Ago:  Chocolate (Dairy-Free) Ice Cream, Peanut Butter Banana Oatmeal, & Raspberry White Chocolate Scones
Five Years Ago: Peppermint Hot Chocolate, Green Tea Coconut Ice Cream, & Chocolate Lavender Cupcakes
Six Years Ago: Banana Cinnamon Muffins, Vanilla Pear Milk, Cranberry Chocolate Muffins, & Salted Caramels

Roasted Banana Muffins

Yields 6 large or 12 standard muffins

3 medium-large bananas
2/3 cup (133 grams) granulated sugar
1/3 cup (80 mL) vegetable oil
1 large egg
2 teaspoons vanilla extract
1 1/2 cups (180 grams) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup (80 mL) milk
2 ounces (60 grams) semisweet chocolate, coarsely chopped
Banana slices, for garnish
Chocolate shavings, for garnish

Preheat oven to 350 degrees F (180 degrees C). Place unpeeled bananas on a foil covered baking pan and roast for 20-25 minutes, depending on ripeness of the bananas. Remove the banana from the peels and mash. Set aside and let cool for several minutes.

Keep the oven running. Line a muffin pan with paper liners.

In a large mixing bowl, stir together sugar and oil. Whisk in the egg, vanilla, and mashed bananas until combined. Slowly add the flour, baking soda, and salt and mix until smooth. Stir in the milk and chopped chocolate.

Fill muffin liners 3/4 full. If desired, place two thin banana slices on top of the muffin batter and sprinkle with chocolate shavings for garnish. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.