Zucchini carrot chocolate muffins used up two veggies at once. Plus, what’s better than chocolate for breakfast? These zucchini carrot chocolate muffins also helped with the zucchini glut that was slowly starting to back up in the fridge. Ok – two zucchini isn’t exactly a glut, but zucchini seem to have secret plans for world domination. Who’s to say that they wouldn’t start their devious plans in my fridge?
This week’s CSA included lettuce, fava beans, tomatoes, flat leaf parsley, 1/2 a large cabbage, an onion, carrots, broccoli, a zucchni, and collard greens. We also got green beans, berries, and basil from the farmer’s market. The tomatoes were the first to be used – these were the official first tomatoes of summer, so one was immediately eaten with a bit of sea salt. The other two went into a barbecued chicken salad along with the lettuce. The fava beans were roasted (check out my Instagram feed to learn more). The 1/2 cabbage is happily fermenting in the cabinet, soon to become sauerkraut. The onion and zucchini went into zucchini pancakes, while the zucchini from last week went with the carrots to go into these muffins. At the end of the weekend, we are left with the broccoli, the collard greens, and the parsley. I’m pretty sure that the broccoli will make it into a chicken and rice dish later this week. The fate of the greens and the parsley is a bit up in the air right now.
In the meantime, these zucchini carrot chocolate muffins will be a great snack to have with my coffee in the morning. In fact, they are so good, I’m kind of hoping for more zucchini in my CSA basket this week. You can make these either in the mini-size I’m showcasing here or as regular sized muffins. I prefer the mini-muffins – they are easy to freeze and then toss in my lunch bag for the next morning.
Ingredients
- 2 cups flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3 eggs
- 2/3 cup yogurt
- 1/3 cup oil
- 1 tablespoon vanilla
- 1 1/2 cups grated zucchini
- 1/2 cup grated carrot
- 1/3 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Combine the dry ingredients, from flour through baking powder. Make a well in the dry ingredients and add the eggs, yogurt, oil, and vanilla. Mix until the dry ingredients are all incorporated. Add the zucchini, carrot and mini chocolate chips.
- Distribute the mix between either 48 mini muffin cups (either greased or lined) or 12 regular sized muffin cups. Bake at 350 degrees for 20 - 30 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
- Enjoy!
