I love zucchini. That devilish, over abundant summer squash that we end up giving away is one of my favourites. I have a lot of it right now. Not because I grew it, but because I bought it and instead of composting it or giving it to someone else I actually used it. Stir fry one night, stuffed another and so on.
Today I combined it with chocolate to make a lovely muffin, which was a perfect treat with tea in the afternoon.
Chocolate Zucchini Muffins
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted vegan margarine
3/4 cup (180 mL) vegetable oil
3 organic eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) 1% milk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips (I used carob)
2 cups (480 mL) whole wheat flour
1 cup (240 mL) good quality cocoa
pinch of salt
2 tsp (10 mL) baking soda
1 tsp (7.5 mL) cinnamon
Pre-heat oven to 350 degrees. Lightly grease muffin pan.
In mixing bowl blend the sugar, margarine and oil well. Beat in eggs, one at a time. Add in vanilla, milk, zucchini and chips and give it a good stir.
In a separate bowl sift together all of the dry ingredients, then add the liquid ingredients and mix really well. Spoon batter into muffin pans. Bake in the center of the oven for 20-25 minutes (watch these, they burn easily). Remove from pan immediately to cooling rack. Makes 12 large muffins.