Zucchini may just be my favorite vegetable. I have a giant zucchini plant in my back yard and am patiently awaiting the day when it starts to (over)produce and I can eat zucchini every day.
In Animal, Vegetable, Miracle, Barbara Kingsolver jokes that during squash season, neighbors will sneak into your house to give you their leftover squash and zucchini. I hope it won’t come to that for me, so I’ve been accumulating lots of zucchini recipes in preparation for zucchini season, including these chocolate chip zucchini muffins, recipe adapted from the always scrumptious Elana’s Pantry. The great thing about these muffins is that they can be frozen and then reheated or eaten cold (the perfect summer treat), helping you use up your zucchini before you get tempted to trespass.
1 large zucchini
1 ¼ C almond flour
¼ C cocoa powder
¼ t sea salt
½ t baking soda
½ C chocolate chips
2 large eggs
2 T coconut oil, melted
2 T honey or maple syrup
1. Preheat oven to 350˚
2. Grate zucchini and place in a strainer or colander above a bowl. From time to time, press the zucchini, removing some of the water.
3. Mix dry ingredients together in a large bowl.
4. Melt coconut oil and mix thoroughly with eggs and honey in a smaller bowl.
5. Add wet ingredients to dry ingredients and mix well.
6. Add zucchini and mix again.
7. Stir in chocolate chips. The warmth from the melted coconut oil will start melting the chocolate chips.
8. Quickly ladle batter into muffin cups (see my post on why silicone muffin cups are the best). Stir each cup with a toothpick, swirling the melting chocolate chips that may have sunk to the bottom.
9. Bake for ~15 minutes or until a toothpick comes out clean.
This recipe makes 12 rather small muffins, though I usually opt for 8 larger ones. These muffins, while a treat, are not terribly sweet. Next time, I may opt for using only 1 T of honey for a more savory snack, but that’s just me.