The one thing in my garden that has done well is zuchinni! There is only so much you can do with zuchinni before you get sick of it: stir fry, batter and fry (my fav), grill, make baby food, put it in a bread.
I was searching for a way to make nutritional zuchinni muffins and found this recipe. Who doesn't love chocolate. Okay, I know there are some people but it must be a defect. I like the idea of muffins better than bread because it is an easy way for my kids to have a portioned out treat. The base for the muffins came from Allrecipes.com but I made alterations to boost nutrition and decrease fat.
Chocolate Zuchinni Muffins
Ingredients
3 eggs
2 cups white sugar / you can use less
1 cup vegetable oil / I substitued homemade applesauce to decrease fat and calories (replace 1 for 1)
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour/ here I did 1 1/2 cups whole wheat flour, 1/4 cup Soy Flour (adds protein), and 1 1/4 cups white flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Spices: I didn't use any of these except a little cinnamon. I am not a spice cake kind of a person so I didn't think I would like these
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
Directions
Preheat oven to 350 degrees F and 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 cardamom. Mix until just moist.
Pour batter to fill cups 2/3 of the way full and bake for 20 minutes.
Enjoy
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