Zucchini Muffins

This week I took the zucchini challenge and brought in 3 good-sized zucchini, which made 6+ cups shredded. 3 cups went to the recipe below and the remaining 3-4 cups went into the zucchini pizza crust posted earlier. Everything was eaten up! Don’t let the addition of cocoa throw you off from the breakfast value of these muffins, but feel free to leave it out.

• 3 cups shredded zucchini 
• 1/2 cup melted butter
• 1 1/4 cup sugar
• 2 eggs, beaten
• 1 tsp vanilla (a Julia Child measurement 😉 )
• 1 1/4 tsp baking soda
• 3/4 tsp baking powder
• 3 cups flour
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/3 cup baker’s cocoa

Preheat oven 350. In large bowl combine sugar, eggs, vanilla; stir in grated zucchini and melted butter. In separate bowl, toss all the dry ingredients together and then stir them into the zucchini mixture. If you want to ruin them with chopped walnuts (per my Mother’s suggestion), this would be the time to add them, or your dried cranberries, or choco chips…

Grease your muffin tins and distribute the batter among the cups. This filled 16 muffin cups full. I probably could have filled them a smidge more and made 14 muffins. Bake 25 minutes or until the tops bounce back, toothpick comes out clean – however you test your cake for done-ness.