You know who you are.
You're the overzealous gardener
who planted way more of the "z"
than you needed to.
And now,
they're coming in like crazy
and you can't keep up.
You're the one
trying to pawn it off on
everyone you know.
Have no fear.
I am here to help you.
If you make these chunky, moist
and
delicious muffins,
wrap them individually
and give JUST ONE to a friend
along with a big fat zucchini,
instead of resenting you and the "z",
they will love you instead.
Chunk-ety + Chocolate-y!
I can't say it's exactly healthy,
but OH!
These muffins are good, girlfriend!
Everyone needs at least one batch a summer,
or they haven't really lived!
So, do you want the recipe?
CHOCOLATE CHIP ZUCCHINI BREAD OR MUFFINS
Sift dry ingredients
Blend wet ingredients.
Combine.
Spray pan with Pam.
Bake at 350 degrees, one hour for bread,
20-30 minutes for muffins, watching to make sure they don't over bake.
3 eggs
1-1/2 c. sugar
3 t. vanilla
1 c. oil
2 c. or slightly more zucchini
(this is about one medium)
I do not peel or seed it, just wash and grate
*
1 t. cinnamon
3 c. flour
1 t. baking soda
1/2 t. baking powder
1 small package instant chocolate pudding
After the wet and the dry have been combined stir in:
1/2 c. coconut
1/2 c. chopped walnuts or pecans
1/2 c. chocolate chips
Enjoy...
I have been known to freeze grated zucchini in packages with 2 c. shredded,
just to make this bread to give away at Christmastime.
I have also wanted to try it in sheet cake form,
it would go great at summer picnics and potlucks.
