Everyone in Utah grows zucchini. Ok, that’s a bit of an exaggeration, but let’s just say there are probably more zucchinis than people in Utah at this time of year. Zucchini is so easy to grow. In fact, it’s a little too easy. You plant it, you forget about it, and then you go outside and there is a giant green veggie the size of your arm! Now, you have a few options. 1) Feed it to your kids. 2) Give it to your neighbors 3) Make zucchini bread. or (if you get really desperate) 4) Carve zucchini instead of pumpkins for Halloween. (Yes, I have done this.)
I had a lot of zucchini bread growing up. My family always made it with nuts, but when I went to my friends’ houses, I got it with chocolate chips. (Brilliant neighbors, feeding the kids on the block combining options 1, 2, & 3.) I was so jealous of these chocolate eaters. Nuts are fine, but if you’re putting veggies in bread you should probably give it a little added sugar.
Fast forward a few years and I’m newly married, living in a tiny apartment, and my parents have pawned off some of their giant zucchini on me. Suddenly, I had the choice of nuts or chocolate chips. I’m guessing you know which one I picked. In fact, I took it a step further and incorporated cocoa as well.
Though this recipe was originally made in a loaf, I have found you can get a much more even bake if you make it in a muffin tin. I was given this recipe by my mother-in-law and I do not know where it originated.
- You can add more zucchini, but it does alter the taste. I’ve done it and they are still good, but just know they are better with just 2 cups.
- Wash anything the zucchini touches immediately. It will come off instantly; you will not have the same experience if you wait.
|This is a single batch. I got 24 muffins and 1 mini loaf (probably 2 muffins worth).|