Sunday, August 8, 2010

Fudgy Zucchini Muffins

When I think of summer, I think of the lake-the sounds of laughter, splashing, motor boats. I think of gardens full of vegetables with different colors, shapes and sizes. I think of county fairs and festivals, ice cream dripping down the hands of little children and the smell of food cooking on grills. The other image that comes to my mind is driving down the road and seeing signs for free zucchini because gardens are bursting with this vegetable. Every year around this time there is an abundance of fresh vegetables you can find at local markets or in your own garden. Our garden like many is now yielding many zucchini. It seems as though we can not get enough of this vegetable. We use it to make a sweet hot dog relish, to roast with other vegetables on the grill, to make ratatouille and of course it is utterly delicious in muffins, brownies, and cakes. One of our family's favorite recipes is for Fudgy Zucchini Muffins. Try our recipe, I don't think you will be disappointed.
Fudgy Zucchini Muffin Recipe
1/3 cups of vegetable oil
2 1/2 ounces of baking chocolate
2 1/2 cups of flour
1 cup of sugar
1/2 teaspoon of baking soda
2 eggs
1/2 teaspoon of salt
2 cups shredded raw zucchini
1/3 cup sour cream
chocolate chips (optional)
Preheat oven to 350 degrees. In a microwavable bowl place vegetable oil and baking chocolate and melt in the microwave. After chocolate is melted beat in sugar and eggs. Mix until blended. Add salt, baking soda, zucchini, and sour cream to the chocolate mixture and stir until smooth. Slowly add flour into the chocolate mixture and stir until blended. Add chocolate chips and fill greased muffin tins
with muffin mixture. Place in the oven for 30 to 35 minutes.