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These double chocolate zucchini muffins are a favorite here, easy to make and 2 cups of veggies!
The pioneers knew how to use anything they had on hand, and beings I’ve got a garden full of zucchini, I’ll share my favorite recipe with you.
My house is full of chocolate lovers. My husband actually likes it more than I do. My son, a.k.a. the picky eater, gobbled this up. A huge score for mom, sneaking vegetables into dessert.
Double Chocolate Fudge Zucchini Bread
2 1/4 cups soft white wheat flour on pastry setting or all-purpose flour (Grinding Your Own Flour)
3/4 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs-farm fresh is best
1 cup melted coconut oil or butter
1/4 cup brewed coffee
1 cup (may add additional 1/4 cup if desired) Organic Sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup semi-sweet chocolate chips
Beat eggs with a fork til foamy. Add oil, coffee, sugar, and vanilla, stir well. Mix dry ingredients in a separate bowl then add to liquids. Stir in zucchini and chocolate chips.
Grease 2 large bread pans. Pour batter in prepared pans and bake in preheated 350 degree oven for approximately 40 minutes. Test center with toothpick until it comes out clean. Cool in pan for about 20 minutes before removing. ( I think I might also try a cup of my frozen raspberries to the next batch.)
For muffins, bake in prepared tins for 18 to 22 minutes (check at 18 minutes if center is done with a toothpick)
2 1/4 cups soft white wheat flour on pastry setting or all-purpose flour
3/4 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
1 cup melted coconut oil or butter
1/4 cup brewed coffee
1 cup sugar (may add additional 1/4 cup if desired)
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup semi-sweet chocolate chips
Instructions
Beat eggs with a fork til foamy. Add oil, coffee, sugar, and vanilla, stir well. Mix dry ingredients in a separate bowl then add to liquids. Stir in zucchini and chocolate chips.
Grease 2 large bread pans. Pour batter in prepared pans and bake in preheated 350 degree oven for approximately 40 minutes. Test center with toothpick until it comes out clean. Cool in pan for about 20 minutes before removing. For muffins, bake in prepared tins for 18 to 22 minutes (check at 18 minutes if center is done with a toothpick)
A large zucchini will provide about 6 cups grated. I grated up the rest of my zucchini and store it in two cup portions in the freezer. I use one bag, separating the two portions with a zip tie. When freezing, lay grated zucchini on a towel, squeeze excess water out by the handful, and then package to freeze.
Grated zucchini ready for the freezer
When ready to use frozen zucchini, pull out the first frozen bunch and allow to thaw in a bowl for baked goodies. If using in soup or spaghetti, just toss it in frozen to your sauce. It will cook to almost nothing, adding moisture and extra veggies to your dish.
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.
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