These delicate French cookies are known for their distinctive scallop shape. They are a perfect afternoon pick me up with coffee or tea.
When I was in the Outer Banks of North Carolina on vacation, I went to this quaint little kitchen store. I often visit this store when we visit the Outer Banks. It seems I always find little treasures there every time I go. This time, I found my little Madeline molds.
Let me start off by saying that I have never been to France so I have never had an authentic Madeline. I do not think it is an authentic recipe, but I do not care. I am using the term Madeline very loosely I am just referring to the pan itself.
No need for the Madeline police to contact me, don’t waist your time.
It is a cross between a cookie and a cupcake. It is very delicious and perfect with coffee, tea or perhaps and adult beverage.
Chocolate Zucchini Madelines
Ingredients:
3 eggs
2 cups Dixie Crystals sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons Nielson-Massey Vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease donut tin.
In a large bowl beat the eggs, Dixie Crystals Sugar, oil and Nielsen-Massey Vanilla. Fold in the zucchini.
In another bowl add the flour, cocoa, baking soda, baking powder, salt and cinnamon. Mix to combine. Combine the wet ingredients with the dry..
Pour batter into prepared Madeline pan filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 10-125 minutes. Remove from pan and let cool on a wire rack. Dust with powdered sugar. Store loosely covered.
Peace be with you,
Veronica
