I had lots of crookneck squash sitting on my counter waiting to be used, so I decided to make the zucchini bread recipe in the Xagave cookbook with the crookneck. My kids love the Costco chocolate muffins, so I decided I would also add some chocolate to make them happy. I didn’t want to wait 50 minutes for a bread to bake, so I made muffins instead.
The batter was more the consistency of a cake batter than a muffin batter – a little bit runny – but they baked up light and tender. As with many quick breads, they got more moist the longer they sat. I sprinkled chocolate chips on top to add to the chocolate taste. The kids did complain a little bit about the texture, but they gobbled up three each, so overall I’d say we all liked them.
- 3 eggs, well beaten
- 1 1/3 cup Xagave
- 2 cups raw, grated zucchini (I used crookneck)
- 3 t. vanilla extract
- 1/2 cup canola oil
- 2 1/2 cups whole wheat pastry flour
- 1/2 cup cocoa powder
- 1 t. salt
- 1/4 tsp baking powder
- 1 t. baking soda
- 1/2 cup chocolate chips
- Preheat oven to 325º. Combine eggs, oil, Xagave, squash, vanilla and mix well. Sift flour, baking soda, salt, and baking powder together. Add dry ingredients to wet ingredients and mix well. Divide batter into 24 muffin cups and sprinkle tops with chocolate chips. Bake approximately 20 minutes.
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