Yesterday at the market I passed several large baskets overflowing with plump zucchini and noted that they were being sold for mere pocket change.
Then I remembered this muffin recipe which I had yet to post and made an additional mental note to get it out into your inboxes while zucchini is still cheap and prolific. I resisted bringing home any more zucchini from the market yesterday, but my kids are so crazy about these muffins, I’m know going to need to make a double batch before long.
Dark Chocolate Zucchini Muffins are fantastic for breakfast or school lunches. Their flavour deepens after twenty four hours at room temperature, so they are just as delicious on the second day as they are served up warm from the oven. I’ve been making them in mini format for snacking as well as jumbo size for a filling breakfast-on-the-go.
Are you ready for fall baking? Let’s kick things off with a tray of nourishing muffins.