Tag Archives: zucchini

Zucchini Vegetable Soup

Zucchini Vegetable Soup @ NancyCSoup is a favorite winter meal of mine–a big hot bowl of soup on a cold day is just so warm and comforting! This winter has actually been on the milder side where I live, but we’ve had some chilly days and I’ve been making homemade soup every so often.

anysharpIf you like veggies, this Zucchini Vegetable Soup is a good one to try. In addition to zucchini, it’s also made with green beans, chopped onion, and sliced carrots, all cooked until tender in a tomato–vegetable broth (or you can also substitute chicken broth if you like).

So there’s some chopping and slicing involved, but it’s worth it! And it gave me a chance to try my new complimentary AnySharp  knife sharpener that I received in the mail. It’s safe and easy to use and comes in a convenient small size for easy storage. It really helps make chopping and slicing veggies so much easier! You can visit AnySharp.com to learn more about it.

You can seed your zucchini before slicing it if you want, but if you don’t mind having some seeds in your soup, you can just slice it without seeding like I did.

ZUCCHINI VEGETABLE SOUP by NancyC

Makes 6-8 servings

  • 4 cups vegetable broth (or substitute chicken broth)
  • 1 (6-ounce) can tomato paste
  • 6 cups sliced zucchini (about 2 medium)–cut slices into halves or fourths
  • 2 cups fresh or frozen (and thawed) green beans, sliced into 1″ pieces
  • 1 1/2 cups chopped onion (about 1 medium)
  • 2 cups sliced carrots (about 2 medium)
  • 1/2 teaspoon salt
  • 1 Tablespoon dried parsley flakes
  • 1/2 to 3/4 Tablespoon Italian seasoning, depending on how seasoned you want it
  • 2 cloves garlic, minced
  • additional salt and pepper to taste

In large pot, over medium heat, stir together the broth and tomato paste. Add the zucchini, green beans, onions, carrots, salt, dried parsley flakes, Italian seasoning, and minced garlic. Heat mixture to boiling, then reduce heat to low, cover and simmer 35 to 40 minutes, until vegetables are tender. Season with additional salt and pepper to taste if desired, then serve.

The Italian seasoning adds a great flavor to this soup, along with the garlic and onion. If you’re trying to get more veggies in your diet, this is a great recipe to try! What kinds of soup have you been making this winter?

Sharing this at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

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Cheesy Zucchini Cornbread

Cheesy Zucchini Cornbread @ NancyC

I had one more cup of shredded zucchini to use up, and this is the recipe I made with it. During this time of year when summer gradually turns into fall, I think of cornbread for some reason. And savory cornbread sounded good–so savory cornbread it was. Speaking of summer turning into fall, I usually am sad to see summer end, since I really enjoy the warm weather and long days. But this year I’m focusing on all the things I love about autumn–the pretty fall leaves, apples and pumpkins, fall craft fairs, candlelight, and baking cinnamon-flavored treats.

But back to the cornbread. Not only is this is a savory cornbread, flavored with Italian seasoning and a hint of garlic and onion, it’s also cheesy. Cheddar cheese is mixed in the batter and sprinkled on top. Savory and cheesy flavors are hard for me to resist–I love that combination! The shredded zucchini and corn kernels make this cornbread moist and hearty, too. You could serve this instead of rolls with a meal and it would be great with a bowl of chili!

CHEESY ZUCCHINI CORNBREAD by NancyC

Makes an 8×8″ pan

  • 1 cup cornmeal
  • 3/4 cup all-purpose unbleached flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 Tablespoon honey
  • 4 Tablespoons butter, melted
  • 1/2 cup plain Greek yogurt
  • 1 1/2 teaspoons Italian Seasoning
  • 2 teaspoons minced onion
  • 1 teaspoon minced garlic
  • 1 cup shredded zucchini
  • 1 cup thawed frozen corn kernels
  • 1 1 /2 cups shredded Cheddar cheese, divided

Preheat oven to 350˚F. Grease an 8×8″ pan; set aside.

In large bowl, blend cornmeal, flour, baking powder, baking soda, and salt.

In medium size bowl, mix eggs, honey, melted butter, and plain Greek yogurt. Add this mixture to the flour mixture in the large bowl, stirring just until blended. Mix in Italian Seasoning, minced onion, and minced garlic. Fold in the shredded zucchini, corn kernels, and 1 cup of the cheddar cheese (save the other 1/2 cup cheese for sprinkling on top).

Spoon batter into prepared pan and sprinkle the remaining 1/2 cup Cheddar cheese evenly over the top. Bake at 350˚F for 32 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes before cutting into squares and serving.

This cornbread tastes great with or without some butter–it definitely has enough flavor to stand on its own! Are you a fan of cornbread? And are you looking forward to autumn?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday, Create With Joy.

Chocolate Zucchini Snack Cake

ChocolateZucchiniSnackCake@NancyCIf you are a chocolate-lover, here’s a recipe for you to try! This Chocolate Zucchini Snack Cake is a cross between a cake-like brownie and a chocolate cake. It’s so simple, it just has semi-sweet mini chocolate chips sprinkled on top instead of frosting. The zucchini makes the cake so very moist–and I think it’s amazing that you can’t even tell there is any zucchini in this! The mini seem-sweet chocolate chips make this cake extra chocolatey, too–there’s lots of chocolate chips in the batter and more on top of the cake. It has plenty of chocolate, so you don’t even miss the frosting! Everyone I shared this cake with really liked it, so I think this recipe is a keeper!

CHOCOLATE ZUCCHINI SNACK CAKE by NancyC

Makes a 9×13″ pan

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/4 cup plain or vanilla yogurt
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose unbleached flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 3/4 cup mini semi-sweet chocolate chips (for batter)
  • For sprinkling on top: an additional 1/4 cup mini semi-sweet chocolate chips

Preheat oven to 350˚F. Grease and flour a 9×13″ baking pan or line with parchment paper.

In large bowl, cream butter and sugar until light and fluffy. Add eggs, mixing well, then add in yogurt and vanilla extract.

In medium bowl, blend the flour, cocoa powder, baking soda, and salt.

Stir the flour mixture into the butter/sugar mixture. Fold in the shredded zucchini and mini semi-sweet chocolate chips and mix until evenly distributed in batter.

Spoon batter into prepared pan, spreading evenly in pan and bake at 350˚F for 35 minutes or until toothpick inserted in center comes out clean. Remove cake from oven and sprinkle the top with the additional mini chocolate chips (the chips will gradually get soft and melty as the cake cools). Let cool completely, then cut into squares and serve.

After my last 3 zucchini recipes, I still have a little more zucchini left! Probably just about one cup’s worth. So I may post one more zucchini recipe…we’ll see!

Linked to Fiesta Friday, Meal Plan Monday, Inspire Me Monday.

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread @ NancyC

After I made those Blueberry Zucchini Muffins, I still had some zucchini left, so here’s another zucchini recipe for you! This Chocolate Chip Zucchini Bread is so moist and has some yummy ingredients like brown sugar, a little honey, and best of all, a whole cup of mini semi-sweet chocolate chips! That’s a pretty good amount of chocolate. The grated zucchini is probably the healthiest ingredient in this (well, there’s also some canola or olive oil in there, too).

This bread is very chocolatey and has a hint of cinnamon flavor. Have a slice for breakfast if you like having chocolate in the morning, or have it as a snack or dessert later in the day!

CHOCOLATE CHIP ZUCCHINI BREAD by NancyC

Makes one 9×5″ loaf

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 cup packed light brown sugar
  • 2 Tablespoons honey
  • 1/2 cup canola or light olive oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups grated zucchini
  • 1 cup semi-sweet mini chocolate chips

Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

In a large bowl, blend light brown sugar, honey, oil, eggs, and vanilla extract. Mix until everything is blended.

Add the flour mixture to the wet ingredients and mix just until everything is combined. Fold in the grated zucchini, then the mini semi-sweet chocolate chips, mixing until these ingredients are evenly distributed in the batter.

Pour or spoon batter into your prepared loaf pan. Bake at 350˚F for 50 to 54 minutes, or until a toothpick inserted in center of loaf comes out clean. Let cool in pan for 10 minutes, then remove loaf from pan. Serve warm or let loaf cool completely, refrigerating any leftovers.

I think there still may be one more zucchini recipe I’m going to make before summer is over. What kinds of things do you like making with zucchini?

Linked to Fiesta Friday, Meal Plan Monday. Weekend Potluck, Create with Joy.

Blueberry Zucchini Muffins

Blueberry Zucchini Muffins @ NancyCI don’t have a veggie garden of my own this summer, but friends and coworkers have been so nice to share from their gardens with me! That’s how I ended up with some zucchini. Since I also had fresh blueberries just waiting to be used, I decided to make these muffins that I first made several years ago. The zucchini and blueberries make these muffins really moist and the cinnamon gives them a great flavor. If you like, you can top the muffins with a homemade cream cheese frosting and fresh blueberries (you can use fresh or frozen blueberries in the batter). You can also try substituting blackberries, raspberries, or chopped strawberries for the blueberries.

BLUEBERRY ZUCCHINI MUFFINS by NancyC

Makes 24 to 25 regular-size muffins or 12 to 13 jumbo muffins

  • 3 eggs, lightly beaten
  • 1 cup light olive oil or non-GMO canola oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • 2 cups fresh or frozen blueberries

Preheat oven to 350˚F. Line two 12-cup regular muffin pans or two 6-cup jumbo muffin pans with paper liners.

In a medium bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini.

In large bowl, mix flour, salt, baking powder, baking soda, and cinnamon.

Add the egg mixture from the medium bowl to the flour mixture in the large bowl; stir all ingredients together until moistened. Gently stir the blueberries into the batter.

Spoon batter into the muffin cups, about 3/4 full. Bake regular muffins for 22-24 minutes and jumbo muffins for 32-34 minutes, or until toothpick inserted in centers comes out clean (if using frozen berries, your baking time may be a few minutes longer).

If you want to get a little fancy, you can top these muffins with some cream cheese frosting and garnish with a few fresh blueberries. Here’s a frosting recipe I’ve used with these muffins before:

CREAM CHEESE FROSTING

  • 1 8-oz. block of cream cheese at room temperature
  • 2 Tablespoons butter, softened
  • 3 1/2 cups powdered sugar
  • fresh blueberries for garnish

In a medium bowl, blend cream cheese and butter together, then add the powdered sugar a cup at a time. Blend well. Using a rounded scoop about the size of a tablespoon, put a dollop of cream cheese frosting on the center of each muffin. You should have enough frosting to put big dollops on if you want to. Then add some fresh blueberries to the top of each muffin.

That’s pretty easy, isn’t it? If you’re not going to eat these until later, store in a covered container in the refrigerator to keep the blueberries fresh. This recipe is a great way to use your garden zucchini! Are you growing zucchini this summer?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck.

Zucchini-Banana Bars with Cream Cheese Frosting

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Yay for Friday! It has been such a busy week, I am ready for a slower-paced weekend! And speaking of weekends, I wanted to share a recipe I made last weekend–Zucchini-Banana Bars. These bars are so moist and yummy, just as you would expect, with shredded zucchini and mashed bananas in them! And they’re flavored with some of my favorite fall spices, cinnamon and nutmeg (I added a little more spice than the original recipe called for). Not only that, they’re also topped with a thick and creamy Cream Cheese Frosting. It’s a great dessert for this time of year, or perfect with a cup of coffee or tea when you’re taking a little break. So go ahead and indulge yourself with these Zucchini-Banana Bars! 🙂

ZUCCHINI-BANANA BARS with CREAM CHEESE FROSTING by NancyC, adapted from Shugary Sweets

Makes a 9 x 13 pan, about 12-16 servings

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed bananas (about 2 medium)
  • 2 cups all-purpose unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cups shredded zucchini

Preheat oven to 350˚F. Grease a 9 x 13″ pan; set aside.

In large bowl, cream butter and sugar. Add in egg and vanilla, then stir in mashed bananas and blend everything well.

In medium bowl, blend flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.

Add flour mixture to butter-sugar-banana mixture in large bowl. Blend well, then fold in zucchini and mix everything well.

Pour batter into prepared 9 x 13″ pan and bake at 350˚F for 25 minutes, or until edges brown and pull from sides.

Let bars cool completely, then frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING

  • 1 (8-ounce) package cream cheese or light cream cheese, softened
  • 1/4 cup butter, softened
  • 4 cups powdered sugar
  • optional: Half & Half (light cream) if you want a thinner consistency

In medium size bowl, blend softened cream cheese and softened butter. Add in powdered sugar a cup at a time, blending well after each addition (this makes a nice thick frosting–if you prefer a thinner consistency, add some Half & Half, or light cream, starting with 1 Tablespoon; then add a little more if needed). Spread evenly over completely cooled bars, then cut and serve. If serving later, keep in refrigerator until ready to serve. Also refrigerate any bars that are leftover, because of the cream cheese frosting.

These are so good, you just may want to try making them this weekend! 🙂 Will you be having a busy weekend or a relaxing one?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

Apple-Zucchini Bread

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Apple-Zucchini Bread just seems so perfect for this time of year–early fall is when I’m inspired to bake apple-flavored things! This recipe not only has apples, but zucchini, too, which is great–you can never have enough good zucchini recipes for all that zucchini from the garden, can you? Or in my case, from the farmer’s market! This quick bread has a subtle apple flavor and is also flavored with cinnamon and nutmeg. You can add pecans or walnuts in it too (I didn’t add any nuts to the loaf pictured above). It’s a moist, dense loaf on the inside, and a little crispy and crumbly as you cut into it on the outside. Make sure you grease and flour your pan well–I found that I also needed to loosen the edges of the loaf with a knife so it would come out of the pan easily.

Enjoy a slice of this bread for breakfast or an afternoon snack with some coffee, tea, or apple cider. It’s great just as it is, but you could also spread some apple butter on your slices for more apple flavor!

APPLE-ZUCCHINI BREAD by NancyC, adapted from Taste of Home

Makes 1 (8 x 4″) loaf

  • 2 cups all-purpose unbleached flour
  • 1/2 Tablespoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup light olive oil or non-GMO canola oil
  • 1 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/2 Tablespoon vanilla extract
  • 1 cup shredded unpeeled zucchini
  • 1/2 cup shredded peeled apple (I used a Granny Smith apple)
  • Optional: 3/4 cup chopped pecans or walnuts

Preheat oven to 350˚F. Grease and flour a 8 x 4″ loaf pan well; set aside (If you use a 9 x 5″ loaf pan, your baking time will be a little less, and your loaf will not look quite as full, since it will be a little wider and longer).

In large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.

In medium bowl, beat eggs; add oil, sugars, and vanilla, blending well. Pour this mixture over dry ingredients and mix well. Stir in zucchini, apples, and pecans or walnuts, if using (batter will be thick). Spoon batter into your prepared 8 x 4″ loaf pan. Bake at 350˚degrees for 55 to 60 minutes or until toothpick inserted near center comes out clean (if you use a 9 x 5″ pan, your baking time may be more like 50 to 55 minutes).

Cool in pan for 15 minutes, then remove to a wire rack to cool completely. Note: even though I greased and floured my loaf pan, I still had to loosen the edges of the loaf with a knife so it would come out easily.

September has gone by much too fast for me–has it for you, too? The cooler, crisp mornings are really nice, but I do miss the longer days of summer. Are you enjoying autumn, and have you been trying out any new apple recipes?

Linked to Inspire Me Monday at Create with Joy, Thursday Favorite Things at Katherine’s Corner, and Full Plate Thursday at Miz Helen’s Country Cottage.

Banana-Zucchini Bread

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If you imagined what Banana-Zucchini Bread would be like, you’d probably guess that it would be moist, because it has both zucchini and bananas in it, after all. And you would be right–about this recipe, anyway. It has the perfect moist texture–not overly moist, but just right. And the bread rises so nicely. I was afraid it might sink in the middle like some other moist quick breads I’ve made before, but not this one! It has a nice loaf shape with a rounded top and makes two 8 x 4″ loaves. If you use 9 x 5″ loaf pans, the bread will be thinner and baking time may be a little shorter. But I think this recipe work best with the 8 x 4″ size pans, so keep that in mind if you try this. It’s a great end-of-summer bread that puts both your garden zucchini and ripe bananas to great use!

BANANA-ZUCCHINI BREAD by NancyC

Makes two 8 x 4″ loaves

  • 4 eggs
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup non-GMO canola oil or light olive oil
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 teaspoon pure vanilla extract
  • 3 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 1/2 cups shredded unpeeled zucchini
  • Optional: 1 cup chopped walnuts or pecans

Preheat oven to 350˚F. Grease and flour two 8 x 4″ loaf pans; set aside.

In large bowl, beat eggs, then blend in sugars and oil. Add bananas and vanilla extract and blend well.

In medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt; stir into egg/sugar/oil mixture. Add shredded zucchini and nuts, if using, and and stir just until combined.

Pour into 2 greased 8 x 4″ loaf pans and bake at 350˚F for 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then remove to wire rack to cool completely (you may have to loosen the edges of the loaf just a little with a knife, and then the bread comes out very easily from the pan).

Some other really good zucchini breads I recommend are: Zucchini Spice Bread, Lemon-Zucchini Loaf with Lemon Glaze, and Carrot-Zucchini Bread.

Are you growing zucchini in your garden this year? What kinds of recipes do you like to make with it?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

Savory Zucchini Pie from Farm Fresh Southern Cooking

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Our local farmers’ market opened a few weeks ago, so it was great to receive a review copy of Farm Fresh Southern Cooking: Straight from the Garden to Your Dinner Table. Author Tammy Algood, popular food personality and columnist, has put together a wonderful collection of recipes you can make with ingredients fresh from the farmers’ market, local produce stands, or your own garden.

This cookbook includes recipes for appetizers, soups, salads, sides, breads, entrees, desserts, and breakfast or brunch. There’s also a section with canning instructions at the end of the book.

You’ll find recipes like Caramelized Onion and Mushroom Triangles, Spiced Peach Chutney, Roasted Sweet Potato Soup, Eggplant and Sweet Onion Salad, The Best Southern Hash Browns, Blue Cheese and Bacon Coleslaw, Basil Biscuits, Fresh Chive Spoon Bread, Open-Faced Cajun Shrimp Sandwiches, Fresh Orange Pound Cake, and Southern Breeze Cantaloupe Limeade. There are full-color photos throughout the book, too.

I decided to try the Savory Zucchini Pie and was really happy with how it turned out! It’s an easy recipe that’s perfect for breakfast or brunch, and I always seem to have lots of zucchini around during farmers’ market season. This pie also has onions, cheddar cheese, and herbs to give it a great flavor. It’s made with baking mix, too, and I used a whole grain mix by Hodgson Mill® called Insta-Bake Whole Wheat Variety Baking Mix with Buttermilk. I really like the mix and the fact that it’s made with whole wheat.

I hope you get a chance to try this recipe out…it’s really good!

SAVORY ZUCCHINI PIE from Farm Fresh Southern Cooking

No need to worry about a crust with this pie. It forms its own, which means this is a quick company dish that can go from brunch to dinner. The zucchini can be shredded ahead of time to make stirring it together simple.

Makes 8 servings

  • 2 cups shredded zucchini (you don’t need to peel the zucchini before shredding)
  • 2 eggs, lightly beaten
  • 1 white onion, peeled and chopped
  • 3/4 cup all-purpose baking mix (I used Hodgson Mill® Insta-Bake)
  • 3/4 cup shredded sharp Cheddar cheese
  • 1/4 cup vegetable oil (I used non-GMO canola oil)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon paprika

Preheat the oven to 350˚F. Lightly grease a 9-inch pie plate and set aside.

In a mixing bowl, combine the zucchini, eggs, onions, baking mix, cheese, oil, salt, pepper, sage, and paprika. Blend well. Transfer to the prepared pie plate.

Bake 45 minutes or until a tester inserted in the center comes out clean. Cool 10 minutes on a wire rack before slicing and serving.

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I love to buy fresh produce from the farmers’ market…especially tomatoes! What kinds of local produce do you like to buy?

Very Chocolate Zucchini Muffins

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I realized I hadn’t made anything chocolate in awhile! I found this recipe from Savoring Time in the Kitchen last year, so I thought it was about time I tried it out! 🙂 The original recipe is for chocolate zucchini bread, but I decided to make muffins instead and made a few small changes…like using canola oil instead of vegetable oil and Greek yogurt instead of sour cream. I also added a little more chocolate chips to the batter. The recipe makes almost 2 dozen (22 to 23) really good, moist, chocolatey muffins–or you can make four mini-loaves instead (baking time will be longer). These muffins are moist yet cakey, too, and they have nice rounded tops. They’re a very yummy way to use that zucchini from your garden this summer!

VERY CHOCOLATE ZUCCHINI MUFFINS by NancyCreative, adapted from Savoring Time in the Kitchen

Makes 22 to 23 muffins (or 4 mini loaves)

  • 2 ounces unsweetened baking chocolate (two 1-ounce squares)
  • 3 eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup light olive oil or non-GMO canola oil
  • 1/4 cup plain or vanilla Greek yogurt (or lite sour cream)
  • 2 cups grated zucchini
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 3 tablespoons cocoa powder
  • 1 cup semi-sweet mini or regular chocolate chips (I prefer using the mini’s)
  • 3/4 cup coarsely chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Line muffin pans with paper liners (if making mini-loaves, grease and flour 4 mini-loaf pans).

In a microwave-safe bowl, microwave baking chocolate until melted. Stir occasionally until chocolate is smooth.

In a large bowl, combine eggs, sugar, oil, yogurt, grated zucchini, vanilla, and melted chocolate; blend well. Stir in the flour, baking soda, baking powder, salt, cinnamon (optional), and cocoa powder. Then fold in the chocolate chips and nuts, if desired. Spoon into lined muffin cups or 4 mini-loaf pans.

Bake muffins at 350 degrees for 20 minutes, or until a toothpick inserted in center comes out clean. If making mini-loaves, the original recipe says to bake those for 45 minutes. You might want to check the loaves around 40 minutes, just to be on the safe side…especially if your oven tends to run hot!

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Zucchini always makes baked goods so nice and moist. What do you like to bake with zucchini?