The farmers’ market is one of those places that just makes me inherently happy. Especially in the fall, when there are a thousand different shapes and sizes of squash, vendors lined up with their twelve varieties of apple, the very last baskets of peaches and strawberries trucked up from a few hours south. And as it gets later and later into September, the soup merchants set up their stalls alongside the man pan-frying pierogi and sausages.
We took Kennedy out to the market last weekend, braving the 5 degree chill to stock our fridge and pantry with early-fall offerings. And how could I resist, when presented with a zucchini bigger than my five-week-old daughter (and for only a dollar?) I didn’t much care that I couldn’t physically EAT that much zucchini, even if I grilled it, baked it, AND pan-fried it.
No, I had a different use for this behemoth vegetable.
Chocolate Zucchini Muffins
4 cups grated zucchini
2.5 cups flour
1/2 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1.5 cups white sugar
3/4 cup butter, melted
1 cup chocolate chips
In a small bowl, whisk together flour, cocoa powder, baking soda, salt and cinnamon. In a separate bowl, mix together eggs and white sugar until it lightens in colour. Mix in melted butter until thoroughly blended. Add the grated zucchini to the wet ingredients, and slowly fold in the dry ingredients. Toss in the chocolate chips, and scoop batter into muffin tins.
Bake at 350 degrees for about 18 minutes, or until a toothpick comes out clean.
And…since these contain FOUR CUPS of zucchini, they’re a health food. Eat them for breakfast. Many, many of them.