Chocolate + Zucchini = GOOD!

You know who you are.

You're the overzealous gardener

who planted way more of the "z"

than you needed to.

And now,

they're coming in like crazy

and you can't keep up.

You're the one

trying to pawn it off on

everyone you know.

Have no fear.

I am here to help you.

If you make these chunky, moist

and

delicious muffins,

wrap them individually

and give JUST ONE to a friend

along with a big fat zucchini,

instead of resenting you and the "z",

they will love you instead

and they'll be beggin'

you for those spare ones.

I can't say it's exactly healthy,

but, OH!

These muffins are good, girlfriend!

Everyone needs at least one batch a summer,

or they haven't really lived!

So, do you want the recipe?

CHOCOLATE CHIP ZUCCHINI BREAD OR MUFFINS

Sift dry ingredients

Blend wet ingredients.

Combine.

Spray baking pan with Pam.

Bake at 350 degrees, one hour for bread,

20-30 minutes for muffins, watching to make sure they don't over bake.

3 eggs

1-1/2 c. sugar

3 t. vanilla

1 c. oil

2 c. or slightly more zucchini

(this is about one medium)

I do not peel or seed it, just wash and grate.

If the zucchini was left on the vine a little too long,

seed and then grate.

*

1 t. cinnamon

3 c. flour

1 t. baking soda

1/2 t. baking powder

1 small package instant chocolate pudding

After the wet and the dry have been combined stir in:

1/2 c. coconut

1/2 c. chopped walnuts or pecans

1/2 c. chocolate chips

Enjoy...

I have been known to freeze grated zucchini in packages with 2 c. shredded,

just to make this bread to give away at Christmastime.

I have also wanted to try it in sheet cake form,

it would go great at summer picnics and potlucks.