Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

March 26, 2012

Dark Chocolate Zucchini Muffins

Today I am doing a recipe exchange with Angie at A'lil Country Sugar.  I chose to make her Dark Chocolate Zucchini Muffins with White Ganache because I love chocolate and I like sneaking vegetables into the desserts I feed my family.  These muffins turned out so rich and decadent that I decided that my kids (and I) didn't need the extra calories, in the ganache.  They were so divine with a hint of coffee flavoring without the ganache, that I cannot imagine how good they would be with it.  They would be just plain sinful.  This is my new favorite muffin.


Angie is the mother of three children and the grandmother to two grandchildren.  She resides in Ohio and her love for life and cooking is apparent at A 'lil Country Sugar.  Please take a moment and check out her little corner of the internet.




Dark Chocolate Zucchini Muffins
(printer friendly version)


1 1/2 cup flour
1/2 cup dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoons cinnamon
2 tablespoons instant coffee granules
1/2 cup coconut oil
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups grated zucchini
1 cup chocolate chips


In a medium bowl combine flour, cocoa, baking soda, baking powder, salt, coffee grinds, and cinnamon.  In a mixing bowl, beat on low, oil, sugar, and vanilla. Add eggs, one at a time and mix until combined. Add grated zucchini. Stir to thoroughly incorporate.  Slowly begin to add the flour mixture to the wet ingredients. When everything is thoroughly mixed, stir in the dark chocolate chips. Pour batter into greased muffin pan.  Bake at 350 F for 20 - 25 minutes, or until wooden pick checks clean.



White Chocolate Ganache


1 c. white chocolate chips
1/2 c. heavy cream


In a microwave safe bowl, combine the chips and cream. Microwave on high in 20 second intervals, stirring after each 20 seconds. Do this until chocolate is soft enough to melt and become creamy with stirring.


After muffins were completely cool, I dipped each top in the ganache, and set them back on wire rack to dry.


Savannah McQueen is the author of Hammock Tracks which includes Savannah's Savory Bites - dedicated to recipes and cooking with simple ingredients, Hammock Track Tales - a photographic journal of our life on the hammock, and Hammock Home School - includes editorials, book reviews, and educational link posts.  You can follow Savannah on Twitter and Facebook.
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