Chocolate Zucchini Muffins!

I love my CSA box! I love getting fresh produce each week and I love that I never really know what is going to be in there. It forces me to get creative with my cooking. Lately it has also forced me to make lots of zucchini bread! Not that I am complaining!

Here is a version that my friend Diana gave me. I have made it before and absolutely loved it! Whit ate most of the batch in one weekend!

Today I am making a double batch because I am planning to take them to school with me as a treat for our last day. Diana is making Chicken A La King and my muffins will be desert! Yummy. I don't have pics of this as my camera is a no go right now, maybe some time in the future I will repeat the recipe with pics! The pic above is one that I found on the internet that is being used here just to get your mouths watering! Is it working yet?

Chocolate Zucchini Muffins
Ingredients:
3 eggs; beaten
1C oil + 1T
2C sugar ( I used brown sugar because I ran out of the white stuff, it was still very yummy) 2tsp. vanilla
3C flour ( I used whole wheat flour but you can use whatever you have on hand)
1/2 C nuts (optional)
1tsp. baking soda
1/2 tsp. baking powder
1tsp. salt
1tsp. cinnamon
1/2tsp. nutmeg
3T cocoa
2C grated zucchini

Prep:
Pre-heat oven to 325F.
Spray muffin pans with non-stick cooking spray.

Stir together:
Flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cocoa.
Set aside.

Cream: Oil, sugar, eggs, zucchini and vanilla.

Slowly add dry ingredients to creamed mixture. Blend well.

Add nuts if being used.

Fill muffin cups about half full.

Bake for about 25-30 minutes or until a toothpick comes out clean.

Let cool 5-10 minutes and take out of pans to finish cooling.

Makes about 2 dozen muffins.

So there you have it. My first weekly recipe and I hope that you enjoy. Leave me a comment if you make it to let me know what you think. I will be relaying comments to Diana and I am sure that she would love to hear them!

Hope you all are having a wonderful saturday!

Love Jenn