DOUBLE CHOCOLATE ZUCCHINI MUFFINS: National Zucchini Day

Today is National Zucchini Day, so I thought I'd post one of my favorite recipes for Double Chocolate Zucchini Muffins. Perfect to use up all the zucchini taking over your garden now.

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

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 (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?

DOUBLE CHOCOLATE ZUCCHINI MUFFINS: National Muffin Day!

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

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 pure vanilla extract
1/2 cup chocolate chips

Directions 
Preheat oven to 350.
In large bowl, pour boiling water over zucchini.
Add other ingredients (except chocolate chips) and stir until just combined.
Fold in 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?

DOUBLE CHOCOLATE ZUCCHINI MUFFINS: National Muffin Day

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

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

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 (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?

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

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?

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?

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?