Just because my life is always so wonderful when it comes to timing, this past week when I was knee deep in sandpaper, dust and polyurethane, my gardens decided to bury me with green beans, zucchini, cucumbers, raspberries and tomatoes too. I am so grateful for the bounty of my gardens but it was all just so overwhelming!
I decided to throw my kids for a loop by making these really wonderful muffins with some of that bounty. They were all watching me shred the zucchini and about freaked out when I mixed it into the chocolate batter. They all loved them, well except for Benjamin who hates chocolate. I sent a dozen to work with my hubby and he said they were a huge hit! I suggest making them the night before you want to serve them because they were considerably more moist and delicious the next day.
Chocolate Zucchini Muffins
(makes 23)
1 1/2 C brown sugar
1/4 C melted butter
3/4 C canola oil
3 eggs
1 tsp vanilla
1/2 C buttermilk
2 C grated zucchini (I will try using more next time)
1 C semi-sweet chocolate chips
2 C flour
1 C cocoa
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
1. Preheat oven to 350 degrees. Line muffin pan with liners. Mix together sugar, butter and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
2. In separate bowl, mix together all the dry ingredients. Add the liquid and mix until combined being careful not to over-mix. Scoop batter into muffin liners and sprinkle a few extra chocolate chips on top. Bake in center of the oven for 12-15 minutes until wooden skewer inserted in the center comes out clean. Be careful not to over-bake or you will end up with a dry muffin.
3. Remove from pans and allow to cool. They are best served after they have been stored overnight in an airtight container.
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