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. I
n 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?
