Zucchini Chocolate Raisin Spelt Muffins. Tender, lightly spiced zucchini muffins, with plump raisins exploding in your mouth, and chocolate chunks tantalizing your tastebuds. They’re scrumptious enough to taste like a treat you’ll look forward to eating in the morning or take along with you for a mid-afternoon snack.
Song of the day: Almost (Sweet Music) - Hozier
Back in the swing of things
Almost Fall. Time flies. Not even three weeks ago we were on the seaside in Italy, sunbathing, swimming, enjoying the company of good friends and good food. And now we're back, in our bustling kitchen, with the weather showing undeniable signs of Fall.
After a month away from the kitchen, it felt good to bake again. And in a new oven, I must add. Yes, we have a new amazing stove with 2 ovens, and a gas top with 6 burners. If our kitchen was bustling before, I can't imagine what is going to be like now.
Zucchini Chocolate Raisin Spelt Muffins
Are you ready for Autumn? I like Autumn, it is the season of my birthday, however, I'm not ready to let go of Summer, yet. Therefore, in these Zucchini Chocolate Raisin Spelt Muffins, there is a connection of Summer vibes with Fall flavors.
We were given a huge zucchini and I immediately thought of using a small part of it in my baking to create delectable muffins. I bet many of you have come across a giant zucchini during the summer, from your garden or given by somebody. Those zucchini are perfect to add to baked goods. Their delicate flavor blends in perfectly and also help to keep the baked goods moist without having to add extra oil or fat to the recipe.
A look at the ingredients:
- vegetable oil
- grated zucchini
- spelt flour
- salt, baking powder, baking soda
- cinnamon, ginger, nutmeg
- dark chocolate chunks
- golden raisins
You probably have most of them in your pantry and fridge.
Have you tried baking with spelt flour? Although it might be a novelty for some of you, I strongly encourage you to try it. Spelt is an ancient grain with a sweet, nutty flavor, and it is tolerated even by people with mild gluten intolerance, the molecular structure of its protein being both brittle and soluble, allowing it to be digested more easily. Moreover, spelt flour works wonder in most baked good. I use interchangeably organic white spelt and whole spelt flour. The white spelt flour will give you a lighter texture in baked goods and works well as a substitute in recipes that call for all-purpose flour.
Zucchini Chocolate Raisin Spelt Muffins - Step 1
Grate the zucchini, not too fine, not too coarse. I used a food processor. Measure 1 cup, don't squeeze them.
Separate the wet ingredients from the dry.
- In a medium bowl, whisk the eggs, and the oil. Then, add the honey and vanilla, and finally the grated zucchini. Mix everything well.
- In a large bowl add the flour, salt, baking powder, and baking soda, and mix.
Zucchini Chocolate Raisin Spelt Muffins - Step 2
- Add the wet ingredients to the dry, stirring gently. As a result, a batter ready for you to fold in the chopped chocolate and the raisins. Be mindful not to overmix.
Zucchini Chocolate Raisin Spelt Muffins - Step 3
- Pour the runny batter in the prepared muffin pan. Bake in the preheated oven for about 25 minutes, or until nice and golden, and a tester inserted in the center comes out clean. Every oven is different, hence, check on them often.
In the first place let's all agree on how pretty they look, with their little domed top, green speckles and chocolate chunks peeking through. I give myself a pat on the back and compliment the new over for the consistent baking.
I let them cool just enough, without delay I hurry to break one open for the taste test. The spices waft into my nose and envelope me in a warm hug.
These Zucchini Chocolate Raisin Spelt Muffins are tender, lightly spiced, with plump raisins exploding in your mouth, and chocolate chunks tantalizing your tastebuds. As a matter of fact, they’re scrumptious enough to taste like a treat you’ll look forward to eating in the morning or take along with you for a mid-afternoon snack.
Song of the day: Almost (Sweet Music) - HozierPrint
- 2 large eggs
- ½ cup vegetable oil
- ½ cup honey
- 2 tsp pure vanilla extract
- 1 cup grated zucchini
- 1 ¼ cups white spelt flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup dark chocolate, roughly chopped
- ¼ cup golden raisins
- Preheat the oven to 375° F (190°C) and line a muffin tin with muffin liners.
- In a medium bowl, whisk the eggs and the oil.
- Add the honey and vanilla and mix well.
- Add the grated zucchini and fold with a spatula.
- In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg.
- Add the wet ingredients to the dry, stirring gently.
- Fold in the chopped chocolate and the raisins. Don't overmix.
- Pour the batter in the prepared muffin pan.
- Bake in the preheated oven for 25 minutes, or until nice and golden, and a tester inserted in the center comes out clean.
- Let them cool in the muffin pan on a rack.
You can use dark (or semi-sweet) chocolate chips in place of the chopped dark chocolate.
You can omit the raisins and add chopped nuts.
You can bake it in a loaf pan, just be mindful that the baking time will be longer, no less than 45 minutes.
The muffins keep at room temperature in an airtight container for 2-3 days. They also freeze well, well wrapped in plastic, individually, and placed in a ziplock bag.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
Keywords: muffins, breakfast, spelt flour, eggs, healthy, honey, zucchini, dark chocolate, spices, Fall, vanilla
I love baking and kneading dough because it takes me to a happy place in my soul.