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Zucchini Muffins

Zucchini Muffins

This year we experimented by planting a variety of zucchini called ‘Eight Ball’. The plant is compact rather than spreading, and the zucchini itself is round. I like the way the plant keeps to its own area and doesn’t sprawl all over the garden. However, when one of the zucchini escapes attention and gets a bit overgrown – I’m not sure whether I should cook it….or carve a face into it!

Maybe just make muffins.

Chocolate Chocolate Chip Zucchini Muffins

2 eggs
3/4 cup sugar
1/2 cup melted coconut oil
3 tablespoons cocoa powder
1/2 teaspoon vanilla extract
1 cup grated zucchini
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 C dark chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and chocolate chips. Mix until just moist.
Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.