This week I decided to take stock of our basement deep freezer. I wanted to be sure that we had eaten all of our delicious frozen veg, soups, pestos, sauces and jams from last harvest so I could plan out our storage for this year’s goods. I had to laugh out load when I looked in the bottom drawer of the freezer to find it filled with bag upon bag of frozen shredded zucchini! I was immediately reminded of the chapter entitled “Zucchini Larceny” in Barbara Kingsolver’s Animal, Vegetable, Miracle when she says, “July is the only time of year when country people lock [their] cars in the church parking lot, so people won’t put squash on the front seat.” I was indeed still finding myself in this position of having an extreme over abundance of zucchini, even though we were far, far away from the month of July.
I struggle to throw any kind of food out, so I racked my brain for something that would utilize at least some of our zucchini stock. And the idea came to me…chocolate chip zucchini muffins! I could use a bunch of the zucchini I had stored, and also use my favorite Pampered Chef stoneware muffin pan 🙂
Like I so often do, I grabbed my two year old sous chef, and got to work.
3/4 cup stone ground wheat flour
1 cup all purpose flour
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
1/2 cup canola oil
juice of 1/2 a lemon
1 1/2 cups shredded zucchini (with excess water drained off)
5 oz chocolate chips
(A side note on my recipes: I use all organic products. And I use local products when available.)
Preheat oven to 350 degrees. Combine flour, salt, nutmeg, baking soda, cinnamon and sugar. Combine eggs, oil, lemon juice and zucchini in a separate bowl. Mix wet ingredients into dry. Then add the chocolate chips and pour into muffin pans. Bake for 20-25 minutes. (Note: I did bake these muffins in a stoneware pan, which often requires a longer cooking time than a metal muffin pan.)