You read that right – Sweet Potato Frosting and it was spoon-lickin’ yummy. And just two ingredients. Where else can you marry rich dark chocolate and a vegetable and call it healthy. The muffins also were packed with veggies…and rich dark chocolate…and so moist!
Super easy to throw together once all the ingredients were gathered. Dry ingredients all stirred or sifted to make sure there were no lumps, then the wet stuff was folded into the dry. Lastly I folded in the well-drained zucchini and those wonderful dark chocolate chips. If you really want to be organized and are on the move like us during boating season, you can mix up the dry ingredients and bring them along in a plastic container with a print out of the recipe taped to the outside. It would work well for camping and RV’ing too but that might be far too OCD for some.
I baked half in my stove top Omnia oven to make sure I was keeping with my simple galley life but since we are on land for the next few months, I baked the rest in my big fat muffin tin in my land oven. More chocolate love to go around. And besides, that peach cobbler I made last week – gone! (Recipe for cobbler here)
The frosting was far too easy too. About 2 cups of sweet potato purée and a package of semi-sweet chocolate all heated through then cooled. Because in my little boat galley there is only a one burner stove, I am in the habit of making the frosting first, setting it aside while I bake my muffins. So on land in a conventional kitchen it seems luxurious to be able to do this while the muffins are baking in a real oven.
I couldn’t even wait until the muffins were cooled before spreading on a thick rich layer. Two servings of vegetables with each little muffin. Nom-a nom!
Inspiration thanks to Food 52
- 1 pound zucchini, grated (about 2 cups once drained)
- 2½ cups flour
- ½ cup unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups sugar
- 1 cup plain yogurt
- ½ cup grapeseed or other neutral oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup dark chocolate chocolate chips
- 1 (15-ounce) can pure sweet potato puree
- 10 ounces semisweet or bittersweet chocolate, chopped
- Place grated zucchini in a colander and press out as much liquid as possible.
- Set aside.
- Mix flour, cocoa, cinnamon, soda, baking powder and salt together well.
- Beat sugar, yogurt, oil, eggs and vanilla together until light and frothy.
- Make a well in the dry ingredients and pour in the liquid ingredients.
- Fold together until well combined.
- Fold in zucchini and chips.
- Scoop into prepared muffins cups.
- If using conventional oven, bake in preheated 325 ° oven for about 20-25 minutes or until toothpick test comes out clean. Time will depend on size of muffin cups.
- If using stove top method, heat Omnia base on high for 5 minutes. Set covered Omnia baking pan (with filled muffins cups) on base. After another 5 minutes reduce heat to medium low and bake for about 20-25 minutes.
- While the muffins are baking, heat the sweet potato purée in a small saucepan.
- Add the chunks of chocolate and stir over low heat until the chocolate has melted.
- Set aside to cool. The frosting will be ready to spread when it forms soft peaks