Chocolate Zucchini Muffins

Hello!

Today, we’re reviewing the second baked goods recipe in the breakfast section of “Good and Cheap”. As the title suggests, it combines two rather unlikely and non-breakfasty ingredients: chocolate and zucchini.

chocolate_zucchini_muffins

Chocolate Zucchini Muffins
Vegetables and chocolate — who would have thought?

You’ll find this recipe on page 21 of the PDF version of “Good and Cheap” (a free download at leannebrown.com) and on page 16 of the print version.

Ingredient Notes
The recipe suggest that you buy two small zucchinis to get two cups grated. This was more than enough, so it gave me an opportunity to try out some creative ways to use up the leftovers.

How Did it Taste?
These are good. I’m not in love with them, but they’re good.

However, we should probably take into account that there are some serious home runs in this cookbook, when it comes to taste. I suspect that my bar for declaring that a recipe “tastes great” is starting to rise. Which I don’t see as an entirely bad thing.

Show Me the Money
This made twenty medium-sized muffins, for a total cost of $8.03. That’s 40 cents per hearty muffin. It’s also significantly higher than the $4.20 US listed in the cookbook. I attribute this to the (currently) high cost of produce in my hometown of Edmonton. Right now, zucchini rings in at $6.59 per kilo, which is $2.99 per pound. I was also quite surprised at how expensive cocoa powder was. 

What Can You Do With Leftover Zucchini?
As it turns out, quite a lot. I tried raw zucchini, cut into chips, as a simple side dish. I also tried grating some zucchini, pan-frying it and putting it on top of a serving of Tomato and Tuna Spaghetti (page 90, print version). Tasty … and reasonably healthy.

And I tried a variant on Creamy Zucchini Fettucine (page 89 of the PDF version of “Good and Cheap” and page 86 in print.) I grated the last of my zucchini, sauteed it with some garlic, lemon zest and a few chili flakes. To this, I added about a half-cup of cream cheese that needed to be eaten up. I thinned it out with enough plain yogurt to make a sauce, added about 1/4 cup of grated asiago cheese, and put this over top of linguine. It was really good.

And that’s all for today! Coming up next week, we’ll look at the last recipe in the breakfast section of “Good and Cheap”: a snazzy way to serve grapefruit. Until then, have a great week!
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