Monday, September 22, 2014

Zucchini Muffins

 The first year I planted a garden, I planted six zucchini plants.  Yes, six!  Luckily I followed emphatic advice to thin my crop, and reduced it to two.  But that was still far too much for my husband and I to consume.  Thus began my search for recipes to use zucchini.  Here is one of our current favorites.

Zucchini Muffins

·         12 Tablespoons unsalted butter, melted
·         4 cups wheat flour
·         1-1/2 cups Sucanat
·         1-1/2 teaspoons baking soda
·         1 teaspoon sea salt
·         1-1/2 cups chocolate chips
·         4 large eggs
·         3 heaping cups of grated zucchini (I did mine in the food processor – took about fifteen seconds!)
·         1/2 cup plain, whole milk yogurt
·         2 teaspoons vanilla extract

Preheat oven to 350 degrees Fahrenheit.  Line two standard muffin pans with papers.
In a large bowl, mix together flour, sugar, salt and baking soda.  Whisk well.  Add in chocolate and stir well to coat.
In a medium sized bowl, whisk together eggs, yogurt, zucchini and vanilla extract.  Mix in melted butter.
Add the wet ingredients to the dry, stirring until just combined, then divide batter into 24 muffin papers.  Bake for 18-20 minutes until the top is rounded and  a toothpick inserted in the center of a muffin comes out clean of batter.

*My apologies to the originator of this recipe, as I lost that information.

1 comment:

  1. This recipe makes me miss Zuchinni! Since our gardening season is so different down here, people aren't currently drowning in Zuchinni and it's not even on my radar at the moment. Sad! I'm excited you've begun blogging again! I was just thinking the other day how much time, money, and energy we would save if we could just life on one meal a day. But alas, food is a delicious and necessary time and money-sucker. It has been a long and slow journey for us to eat more nutritiously, and I'm always happy to learn more about wholesome eating. Thanks for all you share!