Today is the first day I have the house to myself in two months. The kids started school this morning and everyone was a little emotional. The kids were excited and nervous and I had the end of summer melancholy that goes with sending the little ones off on the bus and returning to an empty and quiet house.
More than anything it’s the silence that I always have to get used to. I’ve been used to hearing footsteps up and down stairs, kid’s conversations and giggles, lego being poured onto the floor and doors being opened and closed. And now….nothing.
So to fill this empty and quiet house I decided to make some muffins for the kids to celebrate their first day back at school. Just the sound of the mixer running and the oven on was enough to make me feel a little less alone this morning.
These little cakes (or muffins…I’m not sure what they would be classified as) are really delicious and moist. And FULL of vegetables. Seriously, there are 2 cups of grated zucchini in them! The zucchini gives them a rich, dense consistency and leaves absolutely no zucchini taste at all. I’m curious as to whether my kids will notice the little green bits that you can see every now and then in the cakes. Continue reading for recipe.
Double Chocolate Zucchini Cakes
1 1/2 cups brown sugar
1/4 cup melted butter
3/4 cup vegetable oil
3 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 cups grated zucchini
3/4 cup chocolate chips
2 cups flour
1 cup cocoa
2 tsp baking soda
1. In a bowl sift together flour, cocoa and baking soda.
2. In mixer cream together sugar, butter and oil. Beat in eggs, one at a time. Add vanilla, buttermilk, zucchini and chocolate chips.
3. Add wet ingredients to dry ingredients and gently stir by hand. Do not overmix.
4. Fill cupcake papers (approx 24) with batter and bake at 180/350 degrees for 30-35 minutes.
5. Remove from oven and let cakes cool in pan for 5 minutes before transferring to wire cooling rack.