Double Chocolate Zucchini Muffins

With a whirlwind of a summer behind me—planning a wedding, getting married (!), and taking a full load of graduate credits at the same time—I feel like I haven't had time to catch my breath before the back-to-school season set in.

As a teacher, the start of a new school year keeps me on my toes as I get my classroom and lessons in order. When classes begin, there is an adjustment period where my feet have to get used to the long hours of standing, my throat has to adapt to a steady stream of talking in the classic teacher voice, and my brain has to refocus on jumping between ideas at a rapid pace.

As my students and I find our new routine, the high energy required in the first couple weeks of school can be draining. This makes weekends a welcome time to recover. 

I stayed close to home last weekend, enjoying a couple walks around the neighborhood, catching up on summer TV shows, and savoring the quiet before another work week. For the first time in what feels like weeks, I also spent some real time in the kitchen.

While the self-watering planters I built this summer did not turn out as planned (only the herbs, green beans, and bell peppers were spared from root rot), luckily the CSA (community supported agriculture) I support has been particularly fruitful.

With an abundance of zucchini filling the drawers of my refrigerator, I baked four loaves of zucchini bread before creating something a little more decadent in these double chocolate zucchini muffins.

These Double Chocolate Zucchini Muffins take advantage of the late season squash. The muffins feature plenty of chocolate chunks and a hint of cinnamon for a warmer touch. I prefer to heat these up for a few seconds in the microwave until the chocolate just begins to melt. With a large glass of milk, these muffins make for a perfect afternoon snack after a long day at school.

Pro tip: Reserve a couple ounces of chocolate to sprinkle over the top to make the muffins look extra delicious. 

One Year Ago: Plum Almond Tart
Three Years Ago: Blueberry Honey Scones
Four Years Ago: Homemade Chocolate Hazelnut Spread 
Five Years Ago: Vanilla Ice Cream Cake, Honeyed Apricot Granola Bars, & Chocolate Banana Chip Cookies
Six Years Ago: Rum Raisin Oatmeal Cookies, Banana Rum Bread, Zucchini Chocolate Chip Muffins, & Pear Chocolate Muffins
Seven Years Ago: 3 Milk Coconut Cake, Tomato Basil Tart, & Whole Wheat Irish Soda Bread
Eight Years Ago: Cinnamon Chocolate Chip Banana Bread 

Double Chocolate Zucchini Muffins

Yields 1 dozen muffins

3/4 cup (150 grams) granulated sugar
1/2 cup (118 ml) vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup (about 180 grams) grated zucchini, lightly packed
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup (150 grams) all-purpose flour
1/4 cup (21 grams) cocoa powder
6 ounces (170 grams) semi-sweet chocolate, coarsely chopped (or 1 cup semi-sweet chocolate chips)

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with baking cups.

In a large bowl, whisk together the sugar, vegetable oil, egg, and vanilla until well combined. Stir in the grated zucchini. Mix in the cinnamon, baking soda, baking powder, and salt. Fold in the flour and cocoa powder, mixing until the batter becomes uniform. Stir in the chopped chocolate.

Fill baking cups 3/4 full and bake for 18-22 minutes, or until a tester inserted in the center comes out clean. For best texture, let the muffins cool before eating.

Chocolate Sugar Cookies

Before Thanksgiving arrived, I was already anticipating Christmas. I had a queue of holiday movies prepared and had ordered my first gingerbread mocha of the season at the local coffee shop. Each day was meticulously checked off the calendar, the 25th circled with a black sharpie as the prize. However, what I didn't anticipate was that after Thanksgiving passed, so would my excitement for Christmas.

I fell back into the everyday routines, and the holiday faded from the forefront into the back of my mind.

Though I set up a tiny tree in my apartment, the holiday feeling didn't hold. I spent the next few weeks bundled up in my small town, doing all of my Christmas shopping online instead of venturing out to the packed malls. Even the car radio didn't get me in the spirit, refusing to pick up any stations playing holiday music. It was that "special time of year," but it didn't feel like it yet, as least not to me.

So, with a week before Christmas, I gave myself an intervention.

After the fiasco with baking last weekend, it felt right to give sugar cookies a try again. For the last few years, I've set aside a day just for myself, to bake and decorate while watching an endless stream of cheesy holiday movies. With a pastry bag in hand, the tales of holidays gone awry, of single mothers finding love, of corporate employees realizing family is most important, of women falling in love (with Santa), of Christmas wishes coming true, feel like the holiday season to me. 

Yesterday I set aside this time for myself. After heading to bed, with a kitchen counter full of drying cookies and a heart full of holiday buzz, I want to say mission accomplished.

Chocolate Sugar Cookies are a delicious alternative to the traditional sugar cookie. The base is a standard sugar cookie with cocoa powder to give it a deep chocolate flavor. Use a high quality cocoa powder for the best character. As with my classic recipe, these cookies bake up flat, providing a smooth surface for decorating, and stay soft for several days. The cookies also freeze well so they can be prepared days or several weeks in advance.

One Year Ago: Peppermint Marshmallows and Christmas Sugar Cookies
Two Years Ago: Chocolate Pomegranate Tart, Almond Cardamom Rolls, Red Wine Chocolate Truffles, and Gingerbread Cookies
Three Years Ago: Pumpkin Chocolate Granola Bars, Pumpkin Panna Cotta, Honey Cookies, and Chocolate Clementine Cupcakes
Four Years Ago: Pear Chips, Candy Striped Meringues, Chocolate Truffles, and Gingerbread Cheesecake

Chocolate Sugar Cookies

Yields 2-3 dozen, depending on size of the cookie

3/4 cup (170 grams) butter
1 cup (200 grams) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups (285 grams) all-purpose flour
1/2 cup (43 grams) cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt

In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 3-5 minutes. Add in the eggs one at a time, mixing well between each addition. Beat in the vanilla. Mix in the flour, cocoa powder, baking powder, and salt until well combined. Wrap the dough in plastic wrap and refrigerate for one hour to firm up the dough.

Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper or a non-stick baking mat for best cookie removal.

Roll out the dough on a lightly floured surface to 1/4-inch thickness and cut out the cookies using cookie cutters (follow these tips for the best cookies). The dough that is not being handled should be kept refrigerated. Bake cookies for 6-8 minutes, depending on the size of the cookie. Cool completely on a cooling rack before frosting.