This is the beginning of Chocolate Zucchini Muffins. Or Zucchini Bread. Whichever we are in the mood for.
I stayed up late last night processing giant zucchini and now have 26 cups of shredded zucchini in my freezer, all stored flat in 2-cup portions.
And since the zucchini are still a’coming, I should have plenty of fresh zucchini for my “Mock” Apple Pie. Do you think my crew will fall for this again?
Just in case someone wants it, here is my Chocolate Zucchini Muffin recipe. I like it without the chocolate chips, but with chocolate chips it tastes pretty much like a brownie. We usually double the recipe. These don’t last long around here.
Preheat oven to 350 degrees.
In a large bowl, mix well:
2 cups sugar
1 cup butter (2 sticks), melted
2 cups zucchini, grated
1 tsp. vanilla extract
6 T. cocoa
2 T. olive oil
In a separate bowl, mix with a whisk:
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
Combine the flour mixture with the egg mixture just until blended. Fold in:
Fill muffin cups about ½ full and bake 14 – 15 minutes.
Prairie Sings 