Farewell, summer. We hardly knew ye.
This week we’ve had the sort of weather that encourages baking, at least among those partial to baked goods. I don’t know what this kind of weather encourages among those poor souls who have no interest in baked goods. Probably shopping for fall fashions, or taking hot baths.
ginkgo
This week the weather outside in the afternoon has been ideal for autumn. In the sun it’s nice and warm, but cold in the mornings and evenings–summer is decidedly over, despite the calendar insisting otherwise. So much so that I was cold in our apartment this week, especially in the mornings. I was looking for things to bake, just to warm up the kitchen! We finally put a second comforter on the bed, and I even had to close the kitchen window two days ago.
I love this sort of weather. It is perfect for all of my favorite activities: walks in a park or wood, long bike rides, cooking and baking, sipping piping-hot tea, curling up with a blanket and an engrossing novel, and cuddling in bed, of course.
In the next few weeks all the autumnal wonders of harvest time will come into the markets–pumpkins and squash, persimmons, apples, chestnuts, sweet root vegetables–but in the meantime, we have another few weeks to savour the last of summer.
one huge summer squash!
These muffins are one of several attempts I’ve made to finish off a huge zucchini we got at market. There is still a sizable portion of it left after bits and pieces of it went on a pizza, in a roasting pan, in a savoury zucchini loaf with sundried tomatoes and herbs, in a grated salad… and into countless other dishes. The lavender paired with chocolate gives these muffins a certain je ne sais quoi that I find addictive. Chris and I finished the lot off in about a day and a half! The zucchini keeps them moist without a lot of sugar or oil.
lavender & chocolate
Chocolate zucchini muffins with lavender (makes 10-12 muffins, or a loaf)
1 cup grated zucchini (with skin on)
1/2 cup maple syrup or honey
1/4 cup oil
1/2 cup plain yogurt
1 egg
1 cup whole wheat flour
1/2 cup oats (ground briefly in the food processor for a more even texture)
1/4 cup good cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup dark chocolate, cut up into small pieces
1 tsp lavender flowers, stems removed, cut roughly
Preheat oven to 350C. Grate zucchini and cut up chocolate and lavender. Mix grated zucchini, maple syrup or honey, oil, yogurt and egg together in a large bowl. Whir the oats in the food processor, if you wish–I did, because I wanted more of a light, cakey texture, but it’s not necessary. Get a second bowl and combine all dry ingredients except chocolate and lavender. Stir the dry ingredients into the zucchini mixture just until combined. Add chocolate and lavender last, and stir.
Spoon batter into muffin molds lined with paper, or otherwise prepared. Bake at 350C for about half an hour, or until a toothpick inserted into a muffin comes out clean. Depending on muffin size, the time could differ, so watch them closely! If you choose to use this batter for a loaf, the cooking time will be longer.
yum yum!
Do make these. If you can’t get fresh lavender,try cinnamon, a little cayenne, or crumbled tea leaves– I think good Earl Grey would go nicely. They are perfect with a pot of tea and a book!
Love,
Meg xo
I can confirm that these muffins taste delicious. Take my word.
Wow, this is a novel recipe! I like the idea of oats and zucchini, for some reason.
Hi Peko, thanks for visiting! Yes, it sounds a bit novel, but it’s really easy, and the chocolate and lavender pair really well.