Apple, Zucchini and Dark Chocolate Muffins
Growing up in Victoria’s Yarra Valley my family, of course, had a veggie patch. I remember our attempts at corn, beans and carrots – the earthy sweet smell of Dutch carrots straight out of the ground is one of my favourites – but the star of the show was definitely zucchini. They were in our fruit bowl, on the kitchen bench, in the fridge and in bags of friends and family that happened to call in.
Overrun by zucchini as we were, they went into pretty much every meal. One of my very favourite ways of eating them is simply sautéed with onion and tomato. My mum did this almost every night after harvesting and we ate it as a side dish. It was fresh and sweet with a little taste of the earth. To a lot of people’s surprise, zucchini can also be used in baked goods, adding moisture and sweetness.
I have a lovely recipe for you below which was inspired by a trip to the Collingwood Childrens’ Farm Café in Abbotsford. It’s a great way to sneak vegetables into your kids – or partners’ belly – and combined with wholemeal flour to provide added fibre and nutrition, perfect for a breakfast on the go or for when someone unexpected drops by for a cup of tea.
I have added chocolate to make them a little more decadent. It is up to you if you want the glaze or not, this will keep them from drying out and add a little extra sweetness.
Zucchini, Apple and Dark Chocolate Muffins
· 1 large zucchini, grated (approx. 1 ¼ cups)
· 1 large pink lady apple, ½ grated & the other half finely sliced
· 2 eggs
· ½ cup light tasting extra virgin olive oil
· ¾ cup sour cream
· 2 cups wholemeal Self Raising Flour
· ½ cup brown sugar
· 150g dark chocolate, cut into small pieces
· Pinch of salt
Honey and Cinnamon Glaze
· 2 tablespoons honey
· 1 teaspoon vanilla
· ½ teaspoon ground cinnamon
- Preheat your oven to 200˚C and line a regular sized muffin tray with patty pans or baking paper.
- Squeeze the grated zucchini and apple of as much liquid as possible and then place in a bowl with the eggs, olive oil and sour cream. Stir to combine.
- In a separate bowl add the flour, sugar, dark chocolate, salt and stir to combine.
- Using a spatula lightly fold the wet ingredients into the bowl until it has just come together.
- Lightly spoon the mix into the muffin tray.
- Take your apple slices and place one or two slices on top. Place in the oven and bake.
- After 5 minutes lower the temperature to 180˚C and continue to bake for 30 minutes or until they start to turn golden brown. I recommend eating the left over apple while you wait…
For the glaze
After you take them out of the oven rest them in the tray while you make the glaze.
- In a small saucepan bring the honey, vanilla and cinnamon to boil and bubble for about 1 minute. Stir well then simmer for about 5 minutes on low heat.
- Take the muffins and place them on a cooling rack with a sheet of parchment paper beneath. Pour the honey and cinnamon glaze over the top and leave to cool.