You all know I am a fan of farmers’ markets and I try to go to one every weekend. It is always my mission to find fresh seasonal produce and to support our local growers. During one of my recent visits I purchased one of the early crops of zucchini. I don’t think any of them measured over 5 inches in length. I brought them home and had the “now what am I going to make with these?” moments. I also wanted to incorporate one of my favorite olive oils that I have blogged about previously, Spartan Oil. You can tell in this photo this is a well-loved bottle of Spartan Oil that has seen many refills. I am a fan of using olive oil in place of many cooking oils. For this recipe, the combination of the oil, zucchini and chocolate are divine. I was off to my neighbors delivering muffins that afternoon after my first taste and realized these are truly delicious. Check out the second photo – my dear neighbor posted about the muffins on Facebook; a truly delightful post.
Olive Oil Chocolate Zucchini Muffins
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 1 cup olive oil (I used Spartan Oil)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 cups finely grated zucchini
Preheat oven to 350 degrees. Line 24 muffin tins with paper liners or spray with nonstick spray. In a large bowl combine the flour, cocoa powder, salt, baking soda, and cinnamon.. In a medium mixing bowl, combine the sugars, olive oil, eggs, and vanilla and whisk until completely blended Gradually add wet mixture to flour mixture, mix with a spatula until all is combined. Fold in chocolate chips and zucchini. Fill muffin cups 3/4 full. Bake 20 - 25 minutes or until a tester comes out clean.