September 7, 2008

Zucchini Mania


It was an all-zucchini weekend when my brother's girlfriend Izabela gave us a bunch of these
While I like zucchini and summer squash, I wasn't quite sure how we were going to eat them all. And this isn't even all of them...some went to our neighbor and my parents. Izabela's mom has quite a green thumb.

First I added half of one to our veggie chili {my chili secret ingredient--a teaspoon of cocoa powder}.
Then I searched online to find some muffin recipes. I came across this one, for Chocolate Zucchini Muffins from All Recipes and I hit the jackpot. They were really moist, tasty, and a great alternative to those rich chocolate "muffins" from the grocery store that my husband loves. We have this pretend argument whether or not they can be considered muffins and not cupcakes...I say they're chocolate cupcakes.
Even though I couldn't use an entire zucchini for these 16 HUGE muffins, I'll definitely be making these again. I substituted half of the cup of oil with applesauce, and also added some wheat germ to make it healthier. The batter was extremely sticky, so I moistened it with a 1/4 cup of cold coffee that was hanging around our counter. In case you're wondering, we're not actually going to eat all those. Half will go to work with Chris, some will be frozen, and the rest we will devour.
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
  2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
  3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
  4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

And for a very candid look into my cooking, here's my kitchen when I'm baking
Total mess. I need a prep person to clean all this up, just like on the cooking shows. That would get me to bake more often. And yes, that is a bottle of breast milk next to the toaster (a little hard to see). And no, it's not in the recipe.

Serdecznie dziękuję Izabela!


  1. oh, yum. for some reason, we didn't have much luck with squash and gourds this year. too much rain.

    have you ever mixed a spoonful of peanut butter into chili? so yummy.

  2. I'm DROOLING over those muffins! screen....(drool)

  3. Yahoo! A shout out! :D
    i'm glad to see you guys are enjoying the veggies :D
    i don't think i can eat another zucchini....well maybe those muffins :)
    i'm going to have to control the mother next year when planting season comes around ;)


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