by MELISSA GORDON
The other day my friend called to thank me for leaving chocolate zucchini muffins on her doorstep. The problem is I wasn’t the one who left them. (No, I didn’t take credit for it! What kind of person do you think I am?) But my husband did deliver homemade bagels to her later that week. He also delivered homemade English muffins and chocolate chip cookies to other friends’ doorsteps. And we received a beautiful loaf of bread on our porch, as well as some cookies and a blueberry puff pancake. Now is that a lovely way to practice distant socializing or what!
The Chocolate Zucchini Muffins That I Didn’t Make
Adapted from mybakingaddiction.com
• 1 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 cups finely grated zucchini, slightly drained
• 1 cup semisweet chocolate chips
Preheat your oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
Gradually add the dry ingredients into the wet ingredients and mix until just combined.
Fold in zucchini until it is evenly distributed into the batter. Stir in chocolate chips.
Spoon about three tablespoons of the mixture into each of the the prepared muffin wells.
If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
Bake in preheated oven for 18-22 minutes.
Deliver to the doorstep of someone in need of a smile!