Recipe
It’s that time of year again; when you go out to your vegetable garden and there lays three large zucchinis. You swear they weren’t there yesterday, but there they are! I have a collection of recipes I’ve saved over the years, just for that reason. The following is one I use a lot because, it’s a great way to use up extra zucchini and it also satisfies that chocolate craving.
Double Chocolate Zucchini Muffins
• 2 squares (2 oz) of unsweetened chocolate
• 3 eggs
• 1 ¾ cup brown sugar
• 1 cup vegetable oil
• 2 cups of flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 cups of grated zucchini, drained or squeezed
• ¾ cup chocolate chips (regular, mini or chunks)
Preheat oven to 350 degrees. Prepare muffin tins.; grease or use liners (I usually get 18 muffins). Grate or using a food processor, shred the zucchini to make 2 cups. Allow some of the water to drain from the zucchini or gently squeeze it to remove some. Melt chocolate squares in microwave. In a large bowl combine eggs, sugar and oil. Add melted chocolate. In another bowl mix the dry ingredients; flour, baking powder, baking soda and salt. Add dry ingredients into the wet ingredients and mix. Fold in the zucchini and chocolate chips. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes then remove from muffin tin.
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