Happy Fall, everyone! Time to harvest – clean out your garden, gather all your herbs, and start prepping for the cold. If you have any zucchini left on your vines, pick them and make this! Ready? Go!
Chocolate Zucchini Muffins
Ingredients:
- 1/3 cup unsweetened cocoa powder
- 2 cups flour (I used half regular flour, half whole wheat)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 stick butter, melted
- 2 eggs
- 1 ripe banana
- 1/2 cup brown sugar
- 2 zucchini, grated
- 1/2 bag chocolate chips (about 6 oz. or 2/3 cup)
Directions:
- Preheat oven to 350F. Grease muffin tin or use paper liners. (I just use Pam.)
- In a bowl, combine first six ingredients (all the dry ones).
- In a larger bowl, whisk vanilla and melted butter into eggs, then mash the banana and add that to the mixture. Whisk in sugar and stir in grated zucchini. Stir in the chocolate chips.
- A little at a time, stir the dry ingredients into the wet. Pour into muffin tin and bake for 20-25 minutes.
This recipe made 18 muffins for me. We ate a bunch and froze the rest. To thaw, microwave for 30 seconds, but be careful, the chocolate chips get all hot and melty again!
Explore, experiment, enjoy! — Dana
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet
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About Dana Kim
