Wednesday, February 20, 2019


Today is National Muffin Day, so I thought I'd post one of my favorite recipes for Double Chocolate Zucchini Muffins. I know that zucchini may not be growing in your garden now, but zucchini is in the market. If you're a strong locavore, you can always save this recipe for the summer when you are sure to have a huge harvest of zucchini. 

Double Chocolate Zucchini Muffins
Makes 18 muffins

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 pure vanilla extract
1/2 cup dark chocolate (65-75% cacao), chopped into chunks (or chocolate chips)

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 (or chocolate chips).
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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