Our weather has been pretty much perfect here in Missouri for gardening! I didn't plant a garden this year but that hasn't stopped the abundance of cucumbers, tomatoes, zucchini, and squash that we have been eating. Seems like everyone is giving me vegetables and I'm not turning ANY AWAY!
Personally, I've never been able to grow much zucchini because of the stinking (literally because they really stink when you smash them-eek!) squash bugs, groundhogs, and deer in our yard, but other people seem to really have the touch. I was given a few of those beautiful, green, mammoth giants and I couldn't wait to dive in on some of my favorite zucchini recipes.
I remember growing up when my mom used to make a chocolate zucchini cake. Mmmm! I love that cake and I consider it a special summer treat! Since it's just Doug and I at home most of the time these days, I decided to try my hand at a smaller recipe to get my chocolate/zucchini fix instead of making my mom's recipe for that huge cake. All of the recipes I seemed to find were large recipes, using three eggs, buttermilk, lots of oil, and making boo-coo muffins. I didn't need a huge recipe. I needed something for breakfast so I used my favorite, basic Plain Muffin Recipe (thanks for Hillbilly Housewife HERE) which I use to make blueberry and chocolate chip muffins. I tailored that recipe to include cocoa, cinnamon, zucchini, and chocolate chips. My recipe only uses one egg and two cups of flour and the result is a lightly sweet, chocolatey zucchini muffin. It made exactly 12 muffins. "Perfectamundo!" (as the Fonz would say). You could use up to 1 cup of sugar if you prefer a sweeter muffin, but I think they are perfect!
You can enjoy these muffins for breakfast as I did, or as dessert (which my Dad did at our house on Sunday night). They would be great topped with a little whipped topping for a more cake-like/dessert experience.
Here's how I made Chocolate Zucchini Muffins AT HOME MY WAY:
Chocolate Zucchini Muffins
- 2 cups all purpose flour
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup milk (+ 1 teaspoon lemon juice, if you have it)
- 1/2 cup oil (I used olive oil)
- 1 egg
- 1 cup grated zucchini (peeled or unpeeled - your preference)
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts (optional)
- Grate zucchini to equal one cup (you can peel first if your family doesn't like to see green flecks in their muffins.
- PREHEAT oven to 350°.
- In a medium size mixing bowl, mix all dry ingredients (flour, sugar, cocoa powder, baking powder, salt & cinnamon).
- In a large measuring cup or small bowl, measure & combine 1 cup milk (and the lemon juice if you have it), 1/2 cup oil, 1 egg - Blend until the egg/oil are all fully incorporated together.
- Dump the liquids over the dry ingredients in the mixing bowl and lightly stir until just barely combined.
- Add the zucchini and stir lightly.
- Add the chocolate chips (and nuts, if using) and stir lightly.
- Spray a muffin tin (for 12 muffins) and fill until almost full.
- Bake in a fully PREHEATED oven at 350° for 25 minutes.