Harvested more succhini than you know what to do with? Think dessert!
- 2 medium zucchini (about 1 cup)
- 1 cup butter
- 2 eggs
- ¼ cup milk
- 1 tsp. vanilla extract
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar
- ½ tsp. salt
- ½ tsp. baking soda
- 2 T. all-purpose flour
Preheat oven to 350°F. Grease a 12-cup muffin pan with cooking spray. Set aside.
Shred the zucchini with a box grater. Pat the shredded zucchini with paper towels, removing as much water as possible.
In a large bowl, mix butter, eggs, milk, and vanilla. Add cocoa powder, sugar, salt, baking soda, and flour. Mix and stir in the zucchini. Fill each muffin cup about halfway full with the batter. Cook for 20 min. or until you can insert a toothpick and it comes out clean.
The recipe serves 6, but do you really have to share?
— Gwion Raven