Tuesday, July 8, 2008

Ginger-Zucchini Muffins with Whipped Chocolate Ganache

These muffins come from Gourmet magazine. Although the recipe is for zucchini "cupcakes", I would more call these muffins. Either way, they're moist and ginger-y, and great either with or without chocolate frosting (or, I'm sure, the cream cheese frosting called for in the original). Just a note--these are very gingery, which I like, but if you're not such a fan or if you're making these for kids, you might want to reduce the ground ginger.

I went looking for this recipe because our summer subletter, Stacy, brought us a beautiful giant zucchini from her garden. This was a perfect use for it, as well as for the grating attachment on my food processor, which I had never used before! But this would be easy enough to make by hand, as well. If we get more zucchini, I might try this great-looking Zucchini Cornbread at Baking Bites.

Ginger-Zucchini Muffins (from Gourmet)
Makes about 20 muffins

1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped
2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest (I omitted this but I'm sure it would be great)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini
3/4 cup mild olive oil (I used half extra virgin olive oil and half vegetable oil)
3/4 cup mild honey
2 large eggs, lightly beaten
1 teaspoon vanilla

1. Preheat oven to 350 degrees. Line muffin cups with liners.

2. Whisk together the crystallized ginger, flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder in a medium bowl.

3. In a large bowl, whisk together zucchini, oil, honey, eggs, and vanilla, then stir in flour mixture until just combined.

4. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Whipped Chocolate Ganache Frosting

1 cup milk chocolate chips
1/2 cup heavy cream
Up to 5 T butter, softened

1. Put the milk chocolate chips in a small bowl and set aside. Bring the cream to a boil and immediately pour over the chocolate. Let sit a few minutes and then whisk until smooth. Chill in the fridge for a few hours, until firm.

2. Scrape the ganache into a medium bowl and beat on medium high speed with an electric mixer until the ganache is light and fluffy. Add the butter 1 tablespoon at a time until you get your desired consistency, making sure to blend well after each tablespoon. You might not use all the butter depending on your preference--taste after each addition!


  1. These were by far the best zucchini-based baked good I have ever had (perhaps because ginger is my most favorite ever- see the lemon ginger birthday cake Sara baked for my birthday). I preferred them straight up, without the frosting, so I could concentrate on the amazing moist delicious gingeriness. 5 extra-large zucchinis!

  2. Gingery zucchini muffins sound good!

  3. Oh wow those look absolutely incredible. I think I'll have to make them soon!

    Picky Palate

  4. these were delicious- the ginger kick is perfect! i'm making them tonight with store bought frosting and am excited to see the reaction.