A solution to too much zucchini!Chocolate and Zucchini Muffins from the Christian Science Monitor:
2-1/2 C flour
1 t salt
1 t baking soda
1 t cinnamon
1/4 C unsweetened cocoa
1/2 C vegetable oil
2 eggs, lightly beaten
1 t vanilla extract
1/2 C buttermilk
1/2 C butter, softened
1-3/4 C sugar
2 C grated raw zucchini (or other summer squash)
1 C chopped nuts
3/4 C miniature semisweet chocolate chips
Preheat oven to 350 degrees and grease muffin tins (small ones?) generously with butter or line with paper muffin cups. Mix together flour, salt, baking soda, cinnamon and cocoa and set aside. In a medium bowl, stir together the oil, eggs, vanilla, and buttermilk. In a large bowl, with electric beater, blend the sugar and butter until well mixed. Add the oil mixture to this and blend well. Stir in zucchini, followed by the dry ingredient mix. Scoop the batter into the muffin tins. Sprinkle top with nuts and, if desired, with mini chips. Bake for 20 to 25 minutes or until the tops feel firm when gently pressed and a toothpick inserted in the center comes out clean. Makes about 2 dozen muffins depending on size.
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