I love every year about this time when even though I didn't plant a garden, I end up with tons of zucchini because everyone else is overwhelmed by how much is growing in their gardens and they just give it away!
It's perfect timing too. The kids are just getting back to school and they love having a muffin for breakfast before heading out the door. I quadrupled the recipe so I could freeze a bunch of these to last a few months. But you can just do one batch if you like.
If you make extra and freeze them, individually wrap each muffin in plastic wrap and place into a zip top freezer bag and throw in the freezer. In the morning just pop one in the microwave for 15-30 seconds and there you have it. Just don't use the aluminum muffin cups if you are going to freeze and microwave these... use paper!
Follow along and I'll show you how to make these...
Chocolate Zucchini Muffins or Loaf
*Recipe altered from Taste of Home/ makes 1 8-in by 4-in loaf or 12 muffins
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup grated unpeeled zucchini
1/2 cup semisweet chocolate chips
*Please note that my pictures reflect this recipe quadrupled!
Cream the butter and sugar in a large bowl until light and fluffy.
Beat in the eggs and vanilla.
In a separate bowl, combine the flour, cocoa, salt, baking soda and cinnamon.
Gradually add the flour mixture to the creamed mixture just until moistened.
Shred zucchini like this.
Add zucchini and chocolate chips to the bowl and fold in, do not use mixer for this part.
Spoon into a greased 8-in by 4-in loaf pan and bake at 350 degrees for 60-70 minutes OR spoon into a cupcake pan lined with paper cups (fill 2/3 to 3/4 full) and bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean.
Cool on wire racks.