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Zucchini at its Finest

Posted on Jul 22, 2013 in Kitchen Adventures, The Homestead

 

Friends.  Do THIS with your zucchini

…especially if you have one that hid under a leaf and grew to the size of a baseball bat. You won’t regret it.

IMG_5281

note: I forgot to add the topping to my first batch, pictured here. Still delicious.

Zucchini Chocolate Muffins

  • 3 eggs
  • 1 3/4 c. white sugar
  • 1/2 c. canola oil*
  • 1/2 c. apple sauce*
  • 1/3 c. unsweetened Dark cocoa powder
  • 1 1/2 tsp. vanilla
  • 2 1/2 c. grated zucchini
  • 1 1/2 c. flour
  • 1 1/2 c. whole wheat flour*
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 3/4 c. chocolate chips

Topping:

  • 1/4 c. chocolate chips
  • brown sugar

 

Mix the eggs and sugar together.  Add the oil and apple sauce.  Mix in the cocoa powder, vanilla, and zucchini.

Separately mix the dry ingredients (flours, baking soda, salt, cinnamon) and then add in batches to the wet mix.

Stir in the 3/4 cup of chocolate chips.

Fill muffin cups almost to the top and sprinkle brown sugar and the reserved chocolate chips on top.

Bake for 20-25 min. at 350 degrees.

YUM.

 

*You can just do 1 cup vegetable oil instead of the 1/2 cup canola oil and 1/2 cup apple sauce

**You can also just do all white flour instead of half whole wheat.

 

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