Yesterday Paul and I engaged in our usual Saturday morning rituals (“rituals” sounds so much more special that “routines” doesn’t it?). He went to get his coffee, I went to yoga, we met up and went to breakfast, then headed out to grocery shop. My friend reminded me that the Fresh Market on Milpas was closing, and everything was 30% off. So that was our first spot on the never ending trail of grocery stores I went to yesterday (seriously, I think I counted 4 in all). But I digress…
Fresh Market was packed and finding a cart or basket was challenging, but somehow up rolls Paul with a cart and an “I’m gonna run your arse over to get to the cheap cheese!” kind of attitude. We found lots of good deals, including the last bag of mini chocolate chips that I needed for today’s recipe. There is a point to this story, I promise!
As I was gathering all of the ingredients for today’s baking experiment, I pulled out those cheap little morsels of chocolate (rather proudly/smugly knowing I got the last bag at a discounted price). Wait, what?!?! Um, why does my easily identifiable Tollhouse, yellow chocolate chip package say “Enjoy Life” instead of Tollhouse? Why does it say, “dairy, nut & soy free”? That doesn’t seem right. So upon closer inspection I realized in my haste to be thrifty, I grabbed a bag of chocolate chips whose ingredients were listed as “evaporated cane juice, natural chocolate liquor (non-alcoholic), non-dairy cocoa butter”.
What the hell??? Why can’t food items be made from what you’d expect them to be made from, in this case chocolate? Am I asking for too much? I totally appreciate the gluten free, dairy free, nut free, non-fat, vegan, raw diet people take on to be healthy. You go on with your bad selves! However for me, I just want ingredients that I know and are like what my grandmother cooked with in the 1930’s. It’s nuts how much our world has evolved.
That was the first, “Wait, what?!?!” moment of the day. The second was a bit funnier.
Today I made zucchini chocolate chip muffins. Super easy, and really yummy. The only thing I would add is walnut pieces. Really wish I had, had the fore-thought to include them. Anyway, I purposely waited until Paul went to get coffee to grate the zucchini. Veggies are not Paul’s favorite edible item (although he’s much more open to them now because I don’t give him a choice with the way I cook, poor guy!). So eating a baked good in which the main ingredient is zucchini would be a bit challenging for him. As I grated the 3 cups of green loveliness, I knew Paul would have some opinions about today’s recipe.
When he walked into the kitchen with coffee and breakfast burrito in hand, his response to the batter was, “Wait, what?!?!” Poor guy! But I must add that he did really like them, once he got over the hurdle of the first bite.
3 cups grated zucchini, 1 stick unsalted butter (melted)
2/3 cup sugar, 2 eggs, 2 teaspoons vanilla, 2 teaspoons baking soda, 1½ cups all-purpose flour, 1½ cups whole wheat flour, 1 tsp. cinnamon, 1/4 teaspoons nutmeg, 1 cup mini chocolate chips
Preheat oven to 350° F. In a large bowl, combine all of the ingredients up to the chocolate chips, and mix thoroughly. Add chocolate chips and stir to combine.
Lightly grease your cupcake liners with non-stick spray and fill to just below the top — you may need to pat the batter down as you fill the liners, as it is very thick. Bake for 30 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean. Cool for at least 30 minutes before removing muffins from their liners.
Just throwing this in because I love our iceberg roses, that were planted in honor of my little bro, Steven. First bloom…