Flipping for Grapefruit

We have been getting citrus in the farm share, and none of us at the house are really big grapefruit fans, so I thought I would give this recipe from Martha Stewart a try.

Grapefruit Upside Down Cake

Ingredients

• 10 tablespoons (1 1/4 sticks) unsalted butter

• 3/4 cup packed light-brown sugar

• 2 small pink grapefruit

• 1 1/2 cups flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 3/4 teaspoon ground ginger

• 1/2 teaspoon baking soda

• 1/4 teaspoon ground allspice

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup milk

• Whipped cream, (optional)

Directions

1. Preheat oven to 350 degrees. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter 1/2 cup brown sugar evenly over the melted butter.
2. With a sharp knife, peel the grapefruit, removing all pith, and slice. Arrange the slices to cover the bottom of the pan.
3. In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining 6 tablespoons butter until creamy. Add granulated sugar and remaining 1/4 cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.
4. Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature, with whipped cream if desired.

Blueberry Cornmeal Cookies

For some reason, I really like cornmeal and blueberries together. I had some blueberries from the CSA farmshare leftover, so at first i thought i would make Blueberry Cornmeal pancakes or muffins, but then I found this recipe on the Five Star Foodie blog. I made a couple of changes and doubled the recipe. They came out pretty tasty!

Ingredients
1 cup blueberries
1/12 cup cornmeal
2 tsp baking powder
1/2 cup flour
pinch salt
1/2 cup softened butter
2/3 cup sugar
2 eggs
1 tsp almond or hazlenut extract
1 tsp vanilla extract
zest of 1 lemon

Instructions:

• Preheat oven to 350
• combine cornmeal, baking powder, flour and salt
• cream butter and sugar
• add eggs, extract and zest
• slowly combine dry into wet
• by hand stir in blueberries
• bake 1 tbsp drops in 350 oven for 12-14 min or until edges start to brown

Cream Cheese Stuffed Carrot Cake Muffins

We had some carrots from our farmshare, and I have had a hankering for carrot cake muffins for FOREVER, so I finally decided since it was a bit cooler out, that today was the perfect day for it.

I love carrot cake frosted with cream cheese frosting, but they're difficult to travel with because the frosting can be messy, especially when it's hot out. These bring the frosting, without the mess.

Taken from the King Arthur Flour website

filling

• one 8-ounce package cream cheese or Neufchâtel cheese
• 1/4 cup granulated sugar
• a few drops of Fiori di Sicilia flavor, optional but very tasty

muffins

• 2 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup granulated sugar
• ¼ cup light brown sugar, firmly packed
• 1 1/2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 cup grated carrots, lightly packed; about 2 medium-large carrots
• (I added a half cup of chopped pecans and a half cup chopped dates, tossed with a quarter cup flour)

Directions

• 1) Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
  2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.
  3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.
  4) In a small bowl, whisk together the eggs, water, and oil.
  5) Stir the wet ingredients into the dry ingredients.
  6) Fold in the grated carrots, stirring to combine.
  7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
  8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
  9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.
  10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
  11) Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.

Pizzucchini!

Its that time of year again...time for lots of zucchini in the farmshare. I found this recipe on Martha Stewart's website, and I have to give it a big thumbs up! It is easy and tasty.

Preheat the oven to 400
Cut zucchini in half and scoop out the seeds
Season the cavity with salt and pepper
Dice 1 roma tomato per zucchini half
Toss with a tbsp balsamic vinegar
Chopped fresh oregano to taste
Chopped garlic clove (optional)
Fill the zucchini with tomato mixture
Bake for 20 min, until zucchini softens
Top with mozzerella and broil until cheese melts

Quinoa and Swiss Chard Fritters

I know what you're thinking....I love quinoa and I love swiss chard, but they're TOO HEALTHY! Well, I can fix that for ya. Just add some egg and cheese and fry em!

I found this recipe on the New York Times website.

INGREDIENTS

I bunch Swiss chard, washed and stemmed (do not discard the stems) I like to just grab the leaf in one hand and the stem in the other and pull them apart

2 tbsp extra virgin olive oil

2 plump garlic cloves, minced, or 2 teaspoons minced green garlic

1 tsp ground cumin

Salt and freshly ground pepper

1/2 cup quinoa

1/3 cup freshly grated Parmesan

1 egg, beaten

1 tablespoon canola oil

For serving:

1/4 cup plain yogurt

1 tsp honey

1-2 tsp curry powder

1. Fill a bowl with ice water. Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch for two to three minutes until tender, then transfer to the ice water. Drain, squeeze out excess water and chop medium-fine. I squeezed the chard with my hands and then sliced the clump like when you make basil chiffonade). Add the chard stems to the water, and cook four to five minutes until tender. Transfer to the ice water, then drain and cut in 1/4-inch dice. Measure out 3/4 cup of the stems, and reserve the rest for another purpose (or just toss with salt and pepper and munch while cooking the fritters)

2. Heat 1 tablespoon of the olive oil over medium heat in a medium or large skillet. Add the garlic. When it is fragrant, in 30 seconds to a minute, stir in the chard leaves and stems and the cumin. Stir together for about a minute, and season to taste with salt and pepper. Transfer to a large bowl, and add the quinoa, Parmesan and egg. Stir together.

3. Heat the remaining tablespoon of olive oil and the canola oil together over medium-high heat in a large, heavy skillet. Moisten your hands, and shape the quinoa and chard mixture into four hamburger-size patties (or make smaller, fritter-ish patties). Carefully place the patties in the hot oil, taking care not to crowd them in the pan. Press down on the tops of the patties with the bottom of your spatula to prevent them from falling apart; if they are thick enough, they should stay together. Cook for four to five minutes on each side until nicely browned. Remove from the heat and serve.

Variation: Substitute 2 pounds bunch spinach for the chard. Stem and wash the leaves (discard the stems) and wilt, in batches, in a large frying pan in the water left on their leaves after washing. Proceed as instructed.

Cherry Berry Port Crisp

I was at the ICA waiting to meet a friend for their Talking Taste series, and I decided to buy a copy of The Boozy Baker from the gift shop.

It didn't take long for me to make something inspired by it. In this case a crumble made with frozen cherries from Target and blueberries from the farmshare, and the remainder of ruby port from a bottle.

INGREDIENTS

Filling
12 oz pitted cherries
1 c blueberries
1/4 c ruby port
1 tbsp cornstarch

Topping
1/2 c flour
3/4 c chopped walnuts
1 c old fashioned oats
1/2 c sugar
1/2 c brown sugar
1 tsp cinnamon
1/4 tsp salt
6 tbsp butter cut into cubes
(I added a tbsp or 2 of scotch)

INSTRUCTIONS
Whisk the cornstarch into the port and then let the berries soak (the longer the better)
Combine dry ingredients and use fingertips to rub butter into dry goods
Sprinkle with scotch

Heat oven to 400. Pour fruit and port into pie pan and sprinkle topping over it. Bake for 20-30 min til bubbly with brown crispy top. Be sure to let it cool off a smidge. Goes great with vanilla ice cream

Blueberry Walnut Maple Tart

One of the best things about summer in New England is fresh blueberries. The're great just to eat, or to put in smoothies, salads or yogurt. Blueberry pie is another option, as is this tart, which is kind of like a no-bake cheesecake. I found the recipie at Eating Well, and made a few adjustments

INGREDIENTS

Crust
1/4 c toasted walnuts
2 c graham cracker crumbs
1 egg white, beaten until frothy
2 tbsp melted butter
1 tbsp olive oil

Filling
8oz cream cheese (I used the low fat one)
1/4 c plain yogurt
1/4 c maple syrup
1 tsp lemon zest
2 c blueberries

Instructions
Run the walnuts in the food processor until pea sized, then add the rest of ingredients and pulse until it looks like coarse sand. Press into tart pan and bake at 325 for 8 min

While crust is cooling combine cream cheese, yogurt, lemon zest and syrup til smooth. Pour into crust, top with berries, and refrigerate for at least an hour.

Baked Raspberry Custard

I got some raspberries in the farmshare a while back and looked for some things to make with them. I found this recipe from Martha Stewart, which is SUPER easy, and tasty. I was alarmed at how much it grew in the oven, but a pie plate is just right.

INGREDIENTS
3/4 c milk
3 eggs
1/2 c sugar
1/2 c flour
1/4 tsp salt
1/2 tsp vanilla
1 cup (give or take) berries

Grease a pie plate and preheat oven to 400
Pour everything in a blender (except berries) and pulse untill smooth
Pour batter into pie plate and scatter berries. Sprinkle top with sugar
Bake for 20-25 min

Creamed Collard Greens

I was looking for something different to do with the greens I got with my farmshare, and thought that collards, being a bit hardier than spinach, might do well creamed. I found this recipe at the nourished table and adjusted it for one bunch.

Ingredients
1 bunch greens, stems removed and cut into 1 inch strips
2 tbsp butter
1 small onion chopped
1 cup cream
Fresh nutmeg, salt & pepper to taste

Melt butter in a pan, sautee onions untill soft. Sautee greens until bright green. Add cream and simmer until cream is reduced and thickened. Season to taste

Pasta, Veggies and Lemon Yogurt Sauce

This recipe has been making the rounds on cooking blogs. I read about it on The Gingered Whisk.



With the CSA, we tend to get a lot of Zucchini, and I am always looking for new things to do with it. This is a fairly healthy cream sauce that goes well with the sauteed vegetables.

Ingreients

8oz pasta
1 zucchini sliced (others have cut it up into ribbons. I cut it into half moons. Either way you want the slices to be kinda thin)
1 cup small tomatoes cut in half or quarters (I had pearl tomatoes which are about the size of cherry ones)
2 cloves garlic chopped
2 tbsp olive oil

1/2 cup thick, plain yogurt (greek is best)
1/4 cup grated parm cheese
zest of 1/2 lemon
1/4 tsp each salt and pepper
1 tsp chopped fresh thyme (optional)

Cook pasta in salted water and then drain
sautee the zucchini in a pan with the olive oil until just softened
add garlic for a few minutes
add tomatoes and cook until soft
add thyme right at the end

in a bowl combine yogurt, cheese, salt, pepper and lemon zest
toss pasta, veggies and sauce and serve

Blueberry Sage Muffins

Blueberry Sage Muffins from Diana Dyer's blog

Inspired by Blueberry Sage Muffin recipe from The Herbal Palate Cookbook by Maggie Oster & Sal Gilbertie

Makes 12 muffins.

Ingredients

• 2 c blueberries,
• 2 Tbsp. minced fresh sage leaves (right from my garden - I would use even more next time)
• 1/2 c sugar,
• 2-3 tsp. minced lemon zest (zest one whole lemon and use all of it)
• 1 1/2 c all-purpose flour (I used white whole wheat flour),
• 2 tsp baking powder,
• 1/2 tsp baking soda,
• 1/4 tsp salt,
• 1 large egg,
• 1/2 c plain organic yogurt
• 1/2 c milk (dairy or unsweetened soy milk)
• 2 Tbsp. canola oil,
• 1 Tbsp. lemon juice (fresh is best - use the lemon that you zested).
• Sprinkle with a cinnamon-sugar mixture if desired. (I used a sprinkle of plain ground flaxseeds)

Directions:

• In a large bowl, combine the berries, sage, sugar, and lemon zest. Let sit for 30 minutes.
• Heat oven to 375 degrees.
• Line 12 standard size muffin cups with paper liners.
• Stir flour, baking powder, baking soda, and salt into a large bowl.
• Wisk together the egg, yogurt, milk, oil, and lemon juice, then add to the blueberry mixture.
• Pour the blueberry mixture into the flour mixture, stirring just until dry ingredients are moistened. Do not overmix.
• Fill each muffin cup to within 1/2 inch of the top.
• Combine sugar and cinnamon for the topping and sprinkle some on each muffin.
• Bake for 25 minutes, or until muffin tops spring back when lightly touched.
• Remove from pan and cool on a wire rack.

Asparagus, kale, crabmeat quiche

Today is trivia, which means dinner at our place. I have some asparagus I've been holding on to from the farmshare, and thought I would make some quiche. I also had some extra kale and a can of crabmeat. (I actually made two quiches, one with and one without crabmeat)

I DID cheat by buying the piecrust at the store instead of making it (I blame staying two hours late at work)

Ingredients:

3 eggs

1 cup heavy cream

2 tbsp butter

1/2 bunch asparagus trimmed and cut into two inch pieces

1/2 bunch kale with stems removed cut into 1 inch strips

1/2 onion chopped

2 cloves garlic chopped

2 tbsp chopped fresh taragon

1 can crabmeat

1 cup grated swiss cheese

sautee the onion and garlic in butter til browned, then add the kale and asparagus, turn heat to medium and cover. Cook asparagus and kale until tender. Add salt and pepper to taste

Put the veggie mixture in a prebaked pie shell. add taragon, crumble canned crabmeat over the mixture and sprinkle with cheese.

In a bowl combine egg and cream. Pour egg mixture over the veggies and bake at 350 for 45-55 min until set.

H Mart, Bok Choi, and Korean Style Salmon

Today I went to Burlington to get Ninja (my Ford Focus Hatchback) an oil change at sears, with plans for a trip to H Mart. H Mart is a Korean grocery store that is GINORMOUS, with a food court (I had some fresh rolls from the Vietnamese booth "Pho Sure") and lots of people set up sampling foods. We got Bok Choi and Cucumbers in the farm share, so I figured I'd do something with the Bok Choi, with some salmon for supper tonight, and then make some Sushi Salad for dinner later this week (maybe Monday before trivia). I LOVE asian grocery stores. They have great prices on produce (lemons are even cheaper at H Mart than at Market Basket, which seems impossible) fun products (ask my roommate G about Red Bean Ice Cream Pops sometime) and ingredients that are hard to find.

Anyhow, for dinner tonight I made Bok Choi with peanuts and cilantro (which I love) and Korean Salmon.

Bok Choi with Peanuts and Cilantro (recipe from What Did You Eat)

2 bunches bok choi washed, and cut into 1 inch pieces

2 tbsp neutral oil (peanut or canola)

1/4 cup peanuts

pinch red pepper flakes

1 onion chopped

1 tbsp grated ginger

2 tbsp soy sauce

1 tsp corn starch dissolved in 3 tbsp liquid (I used water, but OJ or lemon/lime juice would be interesting I think)

1 cup cilantro (aka Chinese parsley) chopped

heat the oil in a pan/wok and then fry the peanuts and pepper flakes and a pinch of salt for a minute

cook the onions and ginger for another minute or two

add the bok choi and cook until just starting to wilt 5 min or so

add the liquids and cilantro and simmer til the sauce thickens a bit

I used this as a side, but you could toss in some chicken or tofu and make a meal out of it. Especially over some soba noodles

As for the salmon, I made a sauce that I found on Morsels and Musings that uses a Korean ingredient called gochujang (my bottle was spelled Chogochyjang, which wikipedia tells me is actually a different product, made with gochujang with extra ingredients).

From More Cupcakes!

it looks a bit like ketchup, but it's made from red peppers and is fermented and has a nice kick. The sauce I made based loosely on the recipe from Morsels and Musings:

2 tbsp each

Miso Paste

Chogochyjang

Orange Juice

sesame oil

2tsp soy sauce

I combined them all, and then basted the salmon with it and broiled it

Fist Full of Blueberries

We got a little container of blueberries in the farmshare, and I saw a recipe on The Gingered Whisk for Blueberry Cornmeal Pancakes. Blueberry pancakes tend to be a bit too fluffy and sweet for me, and don't stand up well to the blueberries. This recipe is fluffy, with some crunchy. I added some lemon zest to enhance the flavor of the blueberries. I also used 2 cups milk and the juice of one lemon instead of buttermilk.

Blueberry Cornmeal Pancakes (Eat Live Travel Write)

From More Cupcakes!

1.5 cups cornmeal
¾ cup flour
¼ cup sugar
1 tablespoon baking powder
1 tsp baking soda
1 tso coarse kosher salt

zest 1/2 lemon
2 cups buttermilk
2 large eggs
¼ cup canola oil
Melted Butter
1 cup fresh blueberries
Maple syrup for serving

Whisk the dry ingredients in a large bowl.
In a medium bowl, whisk buttermilk, eggs, and oil.
Add the wet ingredients to the dry, whisk to blend, and let stand for 20 minutes.
Preheat oven to 200 degrees, and place a baking sheet in the oven to warm.
Preheat griddle/cast iron skillet over medium heat and brush with some melted butter.
Working in batches, spoon ¼ - ½ cup of batter onto the griddle for each pancake.
Sprinkle each pancake with a tablespoon of blueberries.
Cook until golden brown and just cooked through, about 2 minutes per side.
Transfer to the baking sheet in the oven to keep warm until you are finished cooking all the pancakes.
Serve with maple syrup.

5 Spice Ginger Pickles

I love love LOVE pickles. And I love love LOVE ginger. And cucumbers go bad fast, so I decided to make some "quickles" aka quick pickles. Basically these are refrigerator pickles. You slice the cucumber (and onion in this case) and then soak them in a brine in the fridge. I don't bother going through the canning process, mostly because I'm lazy and afraid of botulism.

1 cucumber sliced

1 half sweet onion sliced

1/2 cup mirin (sweet rice seasoning)

1/2 cup rice wine vinegar

1 tbsp soy sauce

1 tbsp grated ginger

1 tsp five spice powder

1/2 tsp salt

combine the liquid in a jar, then layer the pickles and onions and toss in the fridge. The longer they soak the more flavorful they get.

I have a bunch of Kale at my house from our CSA, and I figured I'd make some stew with potatoes and beans. I like the way the stew has both sweet and salty flavors. Zeke had a great idea of adding peanuts for some crunchy, which I would definitely do next time.

Moroccan Veggie Stew

Ingredients
1 onion chopped
4 cloved garlic minced
1 sweet potato peeled and cubed
4 potatoes peeled and cubed
1 bunch kale, stems removed cut into 1 inch strips
1 can diced tomato and juice
3 cups veggie broth
1 cup dried lentils
1 can garbonzo beans
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1/4 teaspoon curry powder
1 teaspoon kosher salt
2 tsp aleppo pepper (or 1/2-1 tsp cayenne pepper)
2 tbsp honey
1/2 cup raisins or chopped dried apricots
2 tbsp butter

in pot melt butter and sautee onion and garlic
sautee kale for 3 min
add the rest of the ingredients and simmer until lentils soften

Dandelion Green Pasta

Dandelion Green Pasta, a photo by kel h on Flickr.

Got some Dandelion Greens in last week's farmshare. They are mighty bitter, which is why I added the butter to the recipe.

From Vegetable Love by Barbara Kafka

Ingredients:
3 cups penne
1/4 c olive oil
3 cloves garlic chopped
1 small white onion chopped
1/4 tsp red pepper flakes
bunch dandelion greens with thick stems removed, cut into 1 1/2 inch strips
2 tbsp butter
salt and pepper
parmesan cheese for serving

cook penne in salted water per instructions. reserve liquid

heat olive oil in pan, cook garlic and onion until just beginning to brown

stir in red pepper flakes until starts to sizzle.

cook dandelion greens 3 min until bright green

add butter and 1/3 cup pasta water and bring to boil in skillet. cook til reduced by half. salt and pepper to taste.

Toss to coat with sauce and serve with grated parmesan

Fiddlehead Pasta with Beurre Blanc

Fiddlehead Pasta with Beurre Blanc, a photo by kel h on Flickr.

this is the second time I've gotten fiddleheads in the CSA farmshare. They're interesting, with a mild, fresh, green taste and interesting texture. The important thing seems to be choosing something that doesn't overwhelm the flavor, which is why I chose Beurre Blanc sauce and angel hair pasta. If I had frozen peas I would have added some of those too. Could also work with a mild protien like shrimp.

Ingredients:
1 bag fiddleheads
1 box angelhair pasta
2 sticks butter
1/2 cup white wine
1 lemon
1 small shallot grated
2-3 garlic cloves grated
handful parsley chopped
salt and pepper

Directions

Boil a pot of water

soak and gently rub fiddleheads with paper towel and cut off ends as needed

drop fiddleheads in for 3-5 min until "tender crisp", then put in cold water bath to keep from over cooking

add salt to water and boil pasta per instructions

zest lemon and set aside

in saucepan heat up wine, juice from lemon, shallot and garlic. simmer until sauce reduces by half.

add two sticks of butter and zest a tablespoon at a time.

once sauce thickens, add parsley, salt and pepper to taste and toss with pasta and fiddleheads

Fiddlehead Mushroom Pea Risotto

Fiddlehead Mushroom Pea Risotto, a photo by kel h on Flickr.

we got Fiddleheads in the farmshare today, which are a springtime treat in new england and the maritimes. They are the unopen fronds of a fern, and taste a bit like asparagus. Apparently they are quite popular in quiche (says my boyfriend from Maine). I consulted my go-to cookbook for all things farmshare, Vegetable Love, and found this risotto recipe.

Ingredients:
2 tbsp butter
1 shallot minced
1 onion minced
1 pt mushrooms roughly chopped (recipe called for chanterelle, but i used oyster)
3/4 c chopped fresh tarragon
1/4 c olive oil
2 cups arborio rice
1 cup white wine
5-6 cups veggie stock
1 1/2 cup frozen peas
2 cups trimmed fiddleheads (could sub chopped asparagus)
1 cup grated swiss cheese
1/2 cup grated parmesan cheese
salt and pepper to taste

sautee the shallots and onion in melted butter. Add mushrooms and cook for about 5 min. Add tarragon for 8 min. add oil and rice and cook at medium until rice absorbs the oil

add the wine and stir until evaporated

add broth a cup at a time, stirring until absorbed before adding the next cup. After four cups add the peas and fiddleheads. Add more stock as needed until rice is at desired consistency. Stir in grated cheese gradually. Salt and pepper to taste

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins
Originally uploaded by kel h

So, today I am flying home to Buffalo for vacation, and last night I decided to cook some of the things I was concerned wouldn't keep from my CSA, including the zucchini. I've made chocolate zucchini cupcakes before, but I figured muffins would be better. The trick is not to overmix to keep them nice and soft.

This is adapted from an AllRecipes Recipe

Chocolate zucchini muffins

Ingredients
3 eggs
1 cup white sugar

1 cup brown sugar, packed
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 tsp ground ginger
1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and chocolate chips. Mix until just moist.
Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.