|Double chocolate zucchini muffins and mini loaves!|
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Why make 1 big loaf when you can make muffins and mini loaves that are easy to eat and share? That all sounds practical but the real reason I went that route was even more practical. When I baked these, it was an extremely hot day. Having the oven on for 60-70 minutes to bake 1 loaf was a bit much.
I used one zucchini which was about 10 oz in weight and called it a day (I didn't measure it by volume). I had one snafu. I measured the chocolate chips and said them aside. I remember thinking, don't forget to add them to the batter later. And that's exactly what happened. After I divided the batter into their respective baking pans, I noticed the chocolate chips. I sprinkled a little bit into each baking pans and used the good old (clean) index finger to mix it in :o) This was especially easy since the batter was a bit runny, however it baked up beautifully. I took the muffins out after ~20 minutes and baked the mini loaves for about 30 minutes.
|Look at that beautiful and moist interior. Bon appetit!|
- I loved these. I ate one slightly warm with the chocolate chips still melty and gooey. They were incredibly chocolaty and moist. The texture is between a fluffy cupcake and a dense muffin. As for the zucchini, I couldn't detect any zucchini taste in them.
- Hubby liked them but wasn't crazy about them. He's not a big chocolate fan so they were a bit too chocolaty for him. He gave them an 8 out of 10 rating.
- I froze the leftover and took some to work to share. They tasted just as good as the day I baked them. I preferred mine slightly warm so I nuked it for about 10 seconds. Yum!
- If you'd like to make this recipe too, you can find the recipe HERE and step-by-step photos HERE.
- Don't forget to check out what the other ABC bakers thought of this recipe.