Weird Recipe Wednesday: Chocolate Basil Zucchini Muffins

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

Chocolate and basil?  Yep, you know me, I just had to try it.

Calling these muffins is a bit of a stretch, but they don't have butter, eggs or oil, so they're not quite cupcakes either.  Regardless of what we call them, the point here is the intriguing combination of chocolate and basil.

A friend and former roommate of mine introduced me to Chocky PUNKy Muffies. (Hope I got that name right P, and happy almost birthday)  Combine a box of chocolate cake mix with one can of pumpkin.  (Just the cake mix, not the ingredients listed on the box.)  Then throw in some chocolate chips and bake in muffin tins.  She made them a few times last summer, and they always disappeared quickly.  I was going to use these to test out the chocolate and basil combination, but it's zucchini season not pumpkin season.

I still went with the chocolate cake mix but replaced the canned pumpkin with shredded zucchini.  Since the batter was still pretty dry and I'd finished off the last of my zucchini, I added some plain yogurt.  Then came the chocolate chips and basil.  I'll write out what I did below, but I'd suggest going with the pumpkin or cutting back on the yogurt.  These were extremely moist and fudgey, making them pretty messy to eat.  Chocolate basil cookies would be a great way to try out this enticing duo as well.  Subtle basil notes lend just the right touch of savory to the sweetness of chocolate.   If you enjoy the combination of chocolate and mint, you'll likely enjoy chocolate basil too.

Chocolate Basil Zucchini Muffins
inspired by Patty and knead to cook
makes 12 large muffins

Ingredients:
1 (18.25 oz) box chocolate cake mix
2 cups packed shredded zucchini
1/2 cup plain yogurt
1/2 cup mini chocolate chips
1/2 cup loosely packed fresh basil, chopped

Instructions:
*Preheat oven to 350 degrees F. Line 12 muffin cups with paper muffin liners and spray with non-stick  cooking spray.
* In a large bowl, combine cake mix, zucchini and yogurt. Stir in chocolate chips and basil.
* Evenly portion batter into prepared muffin cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean.  Let cool 5 minutes before transferring to wire racks to cool completely.

Food for Thought: "The question is not how to survive, but how to thrive with passion, compassion, humor and style." -Maya Angelou