It’s summer, and that means if you garden or shop at farmers’ markets you probably have zucchini coming out of your ears. We’ve got a solution for some of your zucchini riches, and it involves chocolate.
You only need to heat up the kitchen for a little while to have snacks/breakfast for the week with this tasty and relatively healthy recipe from SFDC board member and food educator, Ibti Vincent.
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CHOCOLATE CHIP ZUCCHINI MUFFINS
Makes 18 muffins (because you will suddenly find that you need more than a dozen once friends start tasting these)
- 2 ¼ cups flour (all-purpose, whole wheat pastry, or all-purpose gluten-free)
- ½ cup sugar
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¾ tsp salt
- 2 eggs, lightly beaten
- ½ cup apple sauce
- ¼ cup vegetable or olive oil
- ¼ cup milk
- juice from 1 lemon
- 1 ½ tsp vanilla extract
- 1 ½ cups shredded zucchini
- ¾ cup chocolate chips
- handful of nuts (optional)
- Preheat oven to 350F.
- Generously grease 18 muffin cups (or use paper cup liners).
- In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. These are your “dry” ingredients.
- In a separate bowl, combine eggs, apple sauce, vegetable oil, milk, lemon juice and vanilla. These are your “wet” ingredients.
- Stir wet ingredients into dry ingredients.
- Gently stir in zucchini, chocolate chips, and nuts (if using).
- Fill prepared muffin cups, splitting batter evenly between them.
- Bake 20-25 minutes, until a toothpick comes out clean.
- Loosen muffins then turn out onto a wire rack to cool.