Published by: 1

This blog was originally posted in July, but was lost when we switched websites, so it is being reposted now.

July is ending and it seems to be that time of the gardening year when we all have more zucchini than we can eat or give away. We have probably all heard the jokes about this being the only time when country folk lock their houses to avoid neighbors dropping off any extra zucchini. In Animal, Vegetable, Miracle, Barbara Kingsolver even calls zucchini the rabbits of the vegetable world because of their prolificacy.

I love the challenge of trying to find new and different ways to enjoy this abundant vegetable, which has made its way onto the menu of many a food function I have attended during the month of July. These muffins have become a staple for us from brunches and play dates to cookouts and desserts.

I cannot say that zucchini is my kids’ favorite vegetable but when it is used in this recipe they squeal and dance around at the sight of the muffins in the oven. How can anyone not love chocolate muffins? The zucchini adds moisture and texture to this recipe without adversely affecting the flavor and makes use of what is in season. I made adaptations to a few zucchini brownie recipes and here is the result:

Chocolate-Chocolate Chip Zucchini Muffins

  • ½ c. vegetable oil
  • 1 ¼ c. sugar [I use: 1 c. white and ¼ c. brown]
  • 2 t. vanilla extract
  • 2 eggs, lightly beaten
  • 2 c. flour [I use: 1 c. all purpose, ¾ c. whole wheat, ¼ c. flaxseed meal]
  • ½ c. cocoa powder
  • 1 t. baking soda1 t. baking powder
  • 1 t. salt
  • ½ c. chocolate chips, optional [never optional for me!]
  • 2+ c. shredded zucchini

In a large bowl, mix together the oil, sugar, vanilla and eggs until well blended.

In a separate bowl, sift together flours, cocoa powder, baking soda, baking powder and salt. Stir this into the sugar mixture. Stir in chocolate chips.

Fold in the zucchini until the moisture is evenly distributed. [Batter will seem dry, just stir a few times to mix it a bit.]

Fill greased muffin tins 2/3 full and bake for 18-20 minutes in a preheated 350oF oven.

Don’t expect leftovers unless you have incredible willpower.

Makes approx. 18 regular muffins