It’s zucchini time! On the Prairies from late July until the end of August it’s zucchini season.
Did you know these summer squash can grow up to 1 meter long!?
Stop in at any farm yard or visit an urban garden enthusiast at this time of year and I’m sure you’ll leave toting a zucchini too large to fit in your fridge.
I like to make them into delicious cakes, loafs, muffins and other baked treats. Save the small tender ones for grilling and eating raw. You can also grate and freeze extra zucchini for winter baking or for adding into sauces and soups.
Here is our family favourite recipe for Chocolate Zucchini Muffins.
Chocolate Zucchini Muffins
Ingredients:
- 2 1/2 cups whole-wheat flour
- 1/4 cup cocoa powder
- 2 Tbsp wheat germ
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup 1% milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups shredded zucchini
- 1/2 cup chocolate chips
Directions:
- Preheat oven to 350F. Prepare pan with parchment muffin liners.
- In medium size bowl, whisk together flour, cocoa powder, wheat germ, cinnamon, baking soda and baking powder.
- In a second bowl, beat together sugar, canola oil, milk, eggs and vanilla.
- Add wet ingredients to flour mixture and stir just to combine ingredients.
- Add zucchini and chocolate chips and stir just to combine ingredients.
- Add batter to prepared muffin pans using leveled 2 Tbsp (30 mL) measure.
- Bake for 18-20 minutes or until a toothpick comes out clean. Remove from pans and let cool on a wire rack.
Notes:
Mini-muffins – makes 24. Bake at 350F for 12-14 minutes.
Storage:
Keep in a resealable container on the counter for 1-2 days or in the freezer for up to a month.
Jennifer Dyck 
They look so good! ❤
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