My taste testers today told me that the muffins are good but they are cocoa-y not chocolate-y. Not bitter but not sweet.

I would just use buttermilk in place of the Silk and vinegar, but I'm a strange person who usually has buttermilk in the fridge.

I just made these. I used regular milk, not soy. The batter was so thin that I as certain the muffins were going to be a waste of time. They baked up perfectly and seem to be a hit. I also subbed lemon juice for the vinegar. I had batter for 14 muffins, not 12.

Thanks for sharing! We use soy milk and always looking for new recipes!

Anonymous wrote:What kind of vinegar?
Can you use regular whole milk instead of soy or almond milk?

OP here.

I just used store brand white vinegar. I always avoid using Heinz because an avid baker once told me it is too strong for baking.

Not sure if regular milk would work -- this is a recipe from the Silk site, so obviously they are trying to encourage use of their products, and I buy their almond milk anyway so I had it around... But maybe if you don't want to buy a whole carton you could get one of the single serves? They are only $1 or so and then you won't have the rest of a 1/2 gallon hanging around. Or you could try cows milk. Let me know if it works!

This is DS's favorite food ever.

I made this chocolate zucchini bread earlier this year and loved it. It basically came out like chocolate cake without frosting, SO moist! Not too sweet at all and I love that it is sweetened with banana and honey, no refined sugar.

http://www.alittlenosh.net/2012/06/chocolate-zucchini-bread/


Ingredients

1 cup all purpose flour
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup vegetable oil
2 eggs, whisked
1 banana, mashed
1/2 cup honey
2 cups zucchini, grated (about one large zucchini)

Instructions

Preheat oven to 350° F.
In a medium bowl, combine the flours, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the vanilla, oil, eggs, banana and honey with a handheld beater until combined. Slowly add the dry ingredients into the wet, then stir in the grated zucchini.
Pour the batter into two greased 8 x 4 inch loaf pans. (I actually used one loaf pan, and made the rest into 6 muffins.)
Bake for 45-50 minutes (for the loaf) or 20 minutes (for the muffins), or until a toothpick comes out clean.
Cool for 10 minutes in the pan, then remove to a wire rack and cool completely.

What kind of vinegar?
Can you use regular whole milk instead of soy or almond milk?

Yeah looks great. Thanks!!

LOOks yummy- going to try and make them this weekend, Thanks

Just thought I'd share -- these are amazing! And relatively healthy, too. I substituted all whole wheat flour, and did about 1/2 the canola oil recommended. Used unsweetened almond milk.

INGREDIENTS

1 cup flour
3/4 cup sugar
1/3 cup cocoa powder
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 cup Silk (almond/soy/coconut), any flavor except Light
2 tsp. vinegar
1/4 cup vegetable oil
1 egg, beaten
1 tsp. vanilla
3/4 cup grated zucchini
1/2 cup boiling water
1/2 cup chocolate chips

PREPARATION

Preheat oven to 350°F. Line a muffin tin with 12 paper liners.
In a medium bowl whisk together flour, sugar, cocoa, cinnamon, baking soda, and salt. In another bowl whisk together Silk, vinegar, vegetable oil, beaten egg, and vanilla until combined. Pour Silk mixture over dry cocoa mixture and stir by hand until all the flour is incorporated. Stir in the zucchini followed by boiling water. The mixture will be thin.
Fill muffin liners 3/4 of the way full, sprinkle with chocolate chips and bake for 13-17 minutes until tops spring back and a tester inserted in the center of a muffin comes out clean.
Yields 12 muffins
Preparation Time: 25 minutes
Baking Time: 15 minutes