When I first became interested in food writing I immersed myself in it. I would delve through the Los Angeles Times (not online, the actual paper!) for the Food section every Wednesday. I read food magazines cover to cover, scrolled through food blogs like Chocolate & Zucchini and read restaurant reviews by AA Gill and others. Making these muffins with shredded veggies and mini chocolate chips reminded me of Clotilde and her French food blog (C&Z). I find that weekday cooking is all about getting it done, but weekends hold more time for relaxed and creative cooking and baking. Having the time and space to be inspired by food and let my mind wonder may be a rare occurrence, but is super meditative and rejuvenating. This can be how the best recipes are born.
Carrot Zucchini Chocolate Chip MuffinsPrint recipe
- 12 Servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 203