What a mighty fine Sunday this is turning out to be. A far cry from how my Friday was.
Yesterday was my first market day at Dallas Farmer’s Market and aside from my granola jars and baby cobblers, I had planned on selling muffins.
Emphasis on planned.
Now, I am no mathemagician, but I’d reckon I’ve baked a gazillion muffins in my lifetime, give or take a million.
I have not the faintest idea what went down in the commercial kitchen on Friday evening, but my muffins got burnt to hell. (I suspect it was the sixteen hour workday, actually) I was so sad, because, of course they were the most gorgeously crowned, perfectly domed muffins ever. *sigh*
Muffins: 1. Birdcage Bakeshop: 0.
After exchanging texts with a baker friend of mine, who assured me that stuff like this happens all the time, I decided to call it a night and plan on the muffins for next week’s market.
My new mantra: No crying over muffins.
After a long market day at the Dallas Farmer’s Market yesterday, I came home, took a nap, and then got to work on this week’s recipe: Chocolate Olive Oil Zucchini Muffins.
Chocolate Olive Oil.
My friends over at Texas Olive Ranch sell “specialty” flavors at the farmer’s markets here in Texas, chocolate being one of them. We’ve seen recipes for Chocolate Zucchini muffins before, but the addition of a fine quality olive oil takes them to the next level.
I baked them last night and let them rest until this morning. I took one bite, and nearly cried. Tears of joy.
These muffins are oh-so-perfectly tender, with a nice cocoa taste and a hint of fruitiness from the olive oil. You can certainly add in walnuts or chocolate chips to the batter, but I like my morning muffins to be cloud-soft and tender.
If you don’t have chocolate olive oil, don’t cry. Use a high quality, light tasting olive oil in it’s place.
Remember: No crying over muffins.
CHOCOLATE OLIVE OIL ZUCCHINI MUFFINS
Makes 10 large muffins or 12 standard muffins
1 1/3 unbleached cake flour, such as King Arthur brand
1/4 cup unsweetened baking cocoa powder
3/4 cup sugar, granulated
2 tsp. baking powder
1/2 tsp. salt
1/3 cup Chocolate Olive Oil (or light flavored regular oil)
1/3 cup water
1 cup zucchini, finely shredded and organic if possible
1. Preheat oven to 400 degrees. Line a standard muffin tin with 10 paper liners or grease well.
2. Finely grate one medium to large zucchini until you have 1 cup of zucchini shreds. Set aside.
3. In a large bowl, combine dry ingredients (cake flour, cocoa, sugar, baking powder, and salt).
4. In a medium bowl, whisk together wet ingredients (chocolate olive oil, egg, water).
5. Make a well in dry ingredients and pour combined wet ingredients into it. Using a spatula or wooden spoon, stir until just combined.
6. Gently fold in shredded zucchini, taking care that no large clumps of zucchini are present.
7. Fill muffin tins with batter, about 1/4″ shy from the top of tin.
8. Bake at 400 degrees for 19-23 minutes; mine are perfect at 21 minutes, but ovens do vary greatly. Muffins should spring back slightly when done cooking.
9. Cool muffins on a wire baking rack, then store in an airtight container or plastic storage bag for several hours. (Overnight is preferable)
*Note: as with most quickbreads/muffins, I find that an overnight “rest” allows the flavors to meld and the moisture to regulate itself. Perfect if you want to just roll out of bed, pour a cup of coffee, and have your muffin waiting for you.
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