Spicy chocolate zucchini muffins
These chocolate muffins feature zucchini and blackberries for some extra moisture (and yet another way to use up a zucchini if you find yourself with a bumper crop) and chocolate because…chocolate. With one bowl and about forty minutes, you can have a super muffin for breakfast, snack, or dessert.
These muffins are really incredibly easy. No need to drain the zucchini or use separate bowls for the mixing. They can easily be made vegan by swapping in two flax eggs and some vegan chocolate chips. The batter is thick (almost like a brownie batter), but puffs up with a light, airy, and not-at-all dry crumb.
I added some cayenne for the slightest of kicks and some cinnamon or the slightest of warmth, but you can leave out BOTH and have a more straightforward chocolate muffin that is equally delicious.
**I use half white and half whole wheat flours, but feel free to use all white, all whole wheat, or all gluten free 1-to-1 flour instead.
This batch only made 11 muffins because Sticky Fingers here kept munching on the blackberries and chocolate chips I'd measured out. All of my other batches made an even dozen.
Spicy chocolate zucchini muffins
2 cups shredded zucchini (from one medium zucchini)
2 eggs
1 cup sugar (granulated, cane, and coconut work well)
½ cup oil (canola, coconut, olive, and avocado all work fine)
2 tsp vanilla extract
¾ cup white flour*
¾ whole wheat flour*
3 Tbsp cocoa powder
½ tsp baking soda
¼ tsp baking powder
¼ tsp cayenne or chili powder
½ tsp cinnamon
½ tsp salt
3/4 cup semisweet chocolate chunks
1 small container fresh blackberries, or 1 cup frozen berries (not defrosted)
Preheat the oven to 350.
Combine the shredded zucchini with eggs, sugar, oil, and vanilla. Mix well. Add the flours, cocoa powder, baking soda, baking powder, cayenne, cinnamon, and salt, and stir until just combined. Fold in the chocolate chunks (if using) and the blackberries.
Line or spray cupcake tins with oil. Fill each opening ¾ full and bake for 23-25 minutes until a cake tester comes out clean.
Yield: 12 muffins
Purple carrot and coconut applesauce
Toddlerhood is a time of highs and lows, for the toddler and for his parents. This week, for example, M, started saying "Go away, Mama;" screaming at the very top of his lungs when he wanted something; and spun in a circle so much that he barfed. But he also said, "I miss you, Mama;" spelled his name (he's a genius! or at least, a genius mimic); and was completely focused and determined while trying to use chopsticks, all of which made my heart grow about ten sizes.
In our bad moments, I'm desperately trying to remember that M's acting out is normal limit testing and that it'll pass, but it is SO HARD. Living with a toddler is like having an irrational, demanding, perfectionist, narcissist for a boss, but who's sometimes so cute and wonderful and effusively loving that you can forgive his disturbing lack of empathy.
All that to say, my kid is normal. And like all normal toddlers, really really loves applesauce. To bulk this one up, I added carrots. I also tossed in some coconut milk to add a little fat for those days when applesauce is a meal. Also, though we're far from apple season, our farmer's market always has barrels of over-wintered apples that are cheap, local, and perfect for applesauce.
A few notes: I didn't bother to peel my apples because a lot of the fiber is in the skin, but mostly, I'm lazy. However, if your little likes things very smooth or is just starting out with purees, go ahead and peel them. I also roasted these because I like the flavor and a chunkier end product, but if you're looking for a smooth puree, I would boil or steam them.
Purple carrot and coconut applesauce
2 lbs apples (about 3 very large apples)
8 oz purple carrots (about 2 large or 4 small carrots)
¼- ¾ cup coconut milk
Preheat oven to 400. Peel and chop carrots and apples (don't bother peeling the apples; see note above). Place on a sheet pan and roast for 20 minutes or until carrots are fork tender.
Puree the apples, carrots, and coconut milk. Start with ¼ cup and add more coconut milk until you’ve reached your desired consistency. Store in the refrigerator, but heat for 15-20 seconds before serving to loosen up the coconut milk. Stir and test for hotspot
Yield: 26 oz or about 3-3 ½ cups.
Escarole and white beans
Beans and greens get an upgrade with loads of garlic, caramelized onions, lemon, zest, and a glob of butter melted in at the end. They’re luxurious and comforting and can be eaten for any meal.
So, my get-the-kid-into-the-kitchen mission backfired this week. We had some yogurt to use up and a friend who is a million weeks pregnant, so I decided to make her Smitten's lemon yogurt cake. M helped with the measuring and mixing and stirring and we had a lovely time until lunch rolled around and he only wanted to eat cake. Cue the NUCLEAR MELTDOWN. So many tears. Teaching him patience is trying my patience.
But! In my never ending quest to get M to eat green things, I decided to take a stroll down Escarole Lane. And it was successful! (Before the cake crying episode, though. If I had offered this instead of cake, his head might have exploded.)
I think the LOAD of garlic, onions, and lemon (and a dash of crushed red pepper if your kiddo can tolerate a little spice), made a big difference. I usually see greens and beans with either pasta or in a soup (either of which you could easily do with this recipe) but I went for a more straight forward presentation and was surprised at the results. Fry an egg on top and call it lunch or eat it as a side dish with your protein of choice for dinner.
White beans and escarole
Time: About 40 minutes
Yield: 2 1/2 cups or 2-4 side servings
2 Tbsp olive oil
1 medium onion
2 large pinches of salt, divided
3-4 LARGE cloves garlic (if your cloves are small or medium, use 6-8)
2 heads escarole, washed and chopped
1/4 cup chicken or vegetable stock
1 can white beans, rinsed and drained
2 Tbsp lemon juice
Pinch of crushed red pepper, optional
1/2 Tbsp butter
Several cracks of fresh black pepper, to taste
Zest of 1/4 of a lemon
Parmesan cheese, optional
Heat the oil over a medium flame. Add the onions and cook until deeply browned, about 30 minutes, stirring frequently. Reduce the heat if the onions seem to be burning rather than browning. Stir in one large pinch of salt.
Add the garlic and cook until fragrant, about 2 minutes.
Add the escarole and stock and cook until wilted, about 5 minutes.
Add the white beans, lemon juice, crushed red pepper (if using), and butter and continue cooking until all the liquid has evaporated and the beans are heated through.
Stir in the second large pinch of salt and several cracks of black pepper and taste for seasoning. Adjust according to your preference.
Top with lemon zest and parmesan cheese.
