Mmm! James just started rehearsal for Cymbeline, the second show at the Delacorte Theater this summer. You know, the Delacorte in Central Park where Joe Papp’s Shakespeare in the Park has put on outdoor summer shows for decades. The Delacorte, where you can’t possibly get a ticket unless you win the lottery, hire someone to sleep online for you overnight, know someone, or donate a pile of dough to the Public. But outdoor Shakespeare for the people is a lovely ideal . . .
Anyway, rehearsals just started and James fueled everyone up with the following healthy (ahem, zucchini, right?) chocolatey muffins.
Chocolate Chocolate Chip Chai-spiced Zucchini Muffins
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
1/2 cup chocolate chips
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 + 1/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1. Preheat oven to 350 degrees F. Lightly grease or line two 12 cup muffin tins with paper liners.
2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini, chocolate cups and stir well.
3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.