Double Chocolate Zucchini Muffins

April 25 is National Zucchini Bread Day, not to be confused with National Zucchini Day which falls on August 8, the time of year when zucchini seem to multiply and grow overnight and take over the vegetable garden. You can find zucchinis in the market now, although depending on where you live it might put the cabash on being a locavore. Or, you can save this recipe and plant seeds now! By August 8, you'll have an abundant harvest.

This is the fourth time National Zucchini Bread Day has rolled around since I started blogging here at DyingforChocolate.com. In 2009 I posted recipes for Geeky Double Chocolate Zucchini Bread (fabulous!) and Amy's Chocolate Chip Zucchini Bread(very good), as well as some zucchini lore and links to other Chocolate Zucchini Bread recipes. Last year I posted my go-to recipe for Chocolate Chunk Zucchini Bread that I adapted from an old Sunset Magazine. Last summer I posted one of my favorite recipes for Chocolate Zucchini Bread with Pistachios. Love the green and green!

So today, I decided to step a bit out of the box of the holiday and post a simple easy recipe for Double Chocolate Zucchini Muffins. O.K. Not exactly Zucchini Bread, but who doesn't love a good muffin?

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?