by Breshay Woods, Culinary Literacy Center Intern
Edible Alphabet is a free English Language Learning (ELL) program offered by the Free Library's Culinary Literacy Center. Our mission is to teach English language and literacy skills through hands-on cooking projects. For the time being, all Edible Alphabet classes are being run virtually in the interest of public health and safety. During weeks when virtual classes are on break, we will be sharing weekly recipes from our class curriculum and participants.
This week we are sharing a new Edible Alphabet class recipe: Chocolate Zucchini Muffins!
Muffins are a traditional baked good with origins in Europe, and now enjoyed all around the world. Baked goods, like muffins, often have a bad reputation as being unhealthy and overly sweet. However, it is possible to recreate your favorite treats with a healthier spin by using fruits, vegetables, and whole grains. This recipe (adapted from Leanne Brown’s Good and Cheap) makes sweet, affordable, and healthy treats.
Chocolate Zucchini Muffins Recipe
(makes 12 muffins)
- 1 cup grated zucchini
- ¾ cup all-purpose flour
- ¾ cup of oats
- ¼ cup cocoa powder
- ¾ cup sugar
- 1 ½ tsp. cinnamon
- 1 tsp. baking soda
- ½ tsp. salt
- 2 eggs
- ½ cup plain yogurt
- ¼ cup dark chocolate chips (optional)
- Preheat the oven to 350 °F.
- Cut off the round end of the zucchini (keep the stem to use as a handhold).
- Grate the zucchini with a box grater, stopping when you get to the stem.
- Line muffin tins with paper cups (or grease with butter or oil).
- Measure the dry ingredients (flour, oats, cocoa powder, sugar, cinnamon, baking soda, and salt) into a medium bowl.
- Mix the zucchini, eggs, and yogurt in a larger bowl.
- Add the dry ingredients to the wet ingredients, then mix until everything is just combined.
- Add the chocolate chips if you’re using them, then stir once.
- Spoon the batter into the muffin tins until each cup is about ¾ full.
- Bake for 20 minutes.
- Pull the muffins out and poke with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes.
- Let the muffins cool in their tins for 20-30 minutes. Enjoy while warm.
Looking for more healthy recipes to satisfy your sweet tooth? Check out the following baking cookbooks from our catalog and you’ll be in for a treat!
Better Baking: Wholesome Ingredients, Delicious Desserts by Genevieve Ko
On a special diet or just want to eat healthier in general? This is the perfect baking book for you! This book offers gluten-free, dairy-free, and vegan recipes that are as delicious as their original counterparts. Ko takes readers on a journey to create the best, healthy baked goods!
The Harvest Baker by Ken Haedrich
Love baking with savory flavors and non-traditional baking ingredients? This cookbook offers 150 recipes for delicious baked goods that typically wouldn’t be found in baking books. Haedrich offers recipes that are packed with fresh fruits, vegetables, and herbs. There are a variety of recipes offered that go beyond the basic zucchini bread and carrot cake!
Black Girl Baking by Jerrelle Guy
In the current climate we live in, race is a challenging topic for many, but Guy has decided to use this space to connect with others through food! She takes readers on a journey of exploring baking recipes, using food memories that incorporate healthier ingredient alternatives, as well as vegan options.
Edible Alphabet is made possible through the generous support of the Dry Family Foundation and Dietz & Watson.
For more information about Edible Alphabet and the Culinary Literacy Center, visit freelibrary.org/cook or email kitchen @ freelibrary.org.
Enjoy this recipe? Leave a comment and stay tuned for more Edible Alphabet recipes in the coming weeks