Early this week, I talked about ways to preserve all of those zucchini and summer squash that overtake our late summer gardens, and today, I’m going to share one of my favorite recipes for using that produce. Chocolate zucchini muffins are moist, delicious and the perfect treat for Sunday brunch. They are also a favorite with kids! Best yet, they are easy to make, regardless of the season.
1 c. Brown Sugar
1 c. White Sugar
3 c. Flour (I often use 2 c. AP and 1 c. whole wheat)
1/2 c. Baking Cocoa
1 T. Baking Soda
1 t. Baking Powder
1 t. Salt
1 T. Cinnamon
1 T Vanilla
1 c. Vegetable Oil
2.5 c. Grated Zucchini (If you are using frozen zucchini, let it thaw on the counter before mixing it in. You may need to adjust the flour and/or cocoa if the zucchini is watery. I do this all the time, and the muffins still come out great!).
1 Bag Milk Chocolate Chips
2. Beat in eggs, vanilla and oil.
4. Bake at 375 degrees for about 20 minutes.