Friday, August 8, 2014

Double Chocolate Zucchini Muffins

Today is National Zucchini Day. Zucchini is such an abundant summer crop that you can plant one single plant and pick zucchini all summer long.

Zucchini is such an abundant summer crop. Plant a single plant, and you'll be picking zucchini all summer long. - See more at: http://dyingforchocolate.blogspot.com/2012/08/zucchini-chocolate-chip-cookies.html#sthash.N706mKCs.dpu

Zucchini seem to multiply overnight and take over the vegetable garden. I'm always surprised to find a zucchini  the size of a baby that I missed during my daily harvest. What to do? Luckily there are many recipes for zucchini, but I prefer mine with chocolate!

Depending on where you live, zucchini may be called courgettes or marrows (remember Hercule Poirot throwing the marrow over the fence in the opening of Agatha Christie's The Murder of Roger Acroyd?) and sometimes summer squash (although in my neck of the woods summer squash is a totally different color and squash).

So today, I decided to post an easy recipe for Double Chocolate Zucchini Muffins. You can also make this recipe as a quick bread.

Double Chocolate Zucchini Muffins
Makes 18 muffins

Ingredients 
1/3 cup boiling water
2 cups shredded zucchini
1-1/2 cups flour
1/2 cup DARK cocoa
3/4 cup sugar
1-1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup canola oil
3 eggs
1 tsp Madagascar vanilla
1/2 cup dark chocolate (65-75% cacao), chopped into chunks

Directions 
Preheat oven to 350.
In large bowl, pour boiling water over zucchini.
Add other ingredients (except chocolate chunks) and stir until just combined.
Fold in chocolate chunks.
Line muffin tins with paper muffin cups (or grease muffin tin)
Using 1/4 cup measure, pour batter into cups.
Bake for 30 minutes.

How easy is that?

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