Gardening is something that I don’t have much experience with, but I decided to give it a try this year. With some extra space on the side of our new house, I’m happy to say that my garden has started growing and producing some great fruits and veggies. The strawberries have been so sweet and the carrots are almost ready to be pulled and I’m looking forward to that. A few other items haven’t been as successful like the lettuce and cucumbers… However, I have already had several zucchinis and am trying out different recipes to make sure that the produce doesn’t go to waste.
One recipe so far has been delicious and includes my favorite ingredient, chocolate! These chocolate zucchini muffins were quick and easy to make and if you aren’t really a zucchini person, no problem you can hardly taste it.
Gluten-Free Chocolate Zucchini Muffins
1/4 cup vegetable oil
3/4 cup brown sugar
1-1/4 cups milk
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
2 cups gluten-free flour (I used Bob’s Red Mill)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup shredded zucchini
1 cup semisweet chocolate chips
Heat oven to 375 degrees. Whisk together oil, sugar, eggs, milk and vanilla until mixture is smooth. Slowly combine in cocoa powder, flour, baking powder and salt. Use a spatula to fold in the zucchini and chocolate chips. Place muffin baking paper cups inside the muffin tin. Evenly distribute the batter into the cups. Place muffin tin in oven and bake for 15-20 minutes. Let cool for 5 minutes and then place on cooling rack until cooled completely. Enjoy!