Zucchini Overload

Sarah and recently exchanged some of our time, along with our camera’s, for a bag, make that a box of produce. Never one to turn down the barter system, we found ourselves with everything from beets to beans. As well, laying not so inconspicuously in the box, was a giant zucchini. OK, maybe not as giant as this recent E-town news maker, but still. Big. What does one do when faced with a green monster. Bake!

My mother had a mean chocolate zucchini cake recipe which meant that part of the deal was a no-brainer. Loaded with chocolate chips, cocoa and freshly grated zucchini, this recipe is guaranteed to provide a moist and delicious product. I’ve made this recipe countless times and used everything from muffin tins to loaf pans. The basic muffin recipe came courtesy of Simple Recipes with a few tweaks along the way. Doubling the recipe was not a problem (I had a lot of zucchini to use) and allowed me to get all handsy with the product. I upped the cinnamon and vanilla to start, and instead of just raisins, I used 2/3’s of a cup each; craisins, Thompson raisins, and orange flavoured craisins (from Bulk Barn). I was able to rip off 36 muffins and 3 sheet pans of chocolate zucchini cake before utilizing the entire beast…I think I need to give my foreman a break from grating for a while.

Zucchini Muffins (adapted from Simply Recipes)

3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla (up it!)
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon (up it!)
1/2 teaspoon nutmeg
1 cup raisins (go crazy with options!)

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in raisin mix if using.
2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Mom’s Chocolate Zucchini Cake

1/4 cup butter
1/2 cup vegetable oil
1 1/2 cups sugar
2 eggs
2 tsp. vanilla (make sure it’s real!)
1/2 cup buttermilk
2 1/2 cups flour
1/4 cup cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
2 – 2 1/4 cups grated zucchini
1/4 – 1/2 cup chocolate chips (depends on how you like it)

1 Preheat the oven to 325°F .Cream butter, oil, sugar, eggs, vanilla and buttermilk. Sift dry ingredients and add to creamed mixture. Mix in zucchini and chocolate chips.
2 Bake in a greased 9″x13″ greased pan (loaf pan, muffin tin, bundt pan) at 325 F. for 45 minutes. Cool for 10 minutes, remove, cool for another 10. Adjust baking time depending on bake ware.


2 thoughts on “Zucchini Overload

  1. I recently tried using zucchini in a double chocolate-zucchini cake, for the very first time, just a few days ago. It was sooooooo good 🙂 Your muffins look delicious, too, and I’m tempted to try them even though I have never been able to bake decent muffins…

    • Oh, don’t fool yourself. The muffins will come out great! Zucchini is fantastic for baking (even more so for beginners) because it makes everything so moist.

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