Our friends-who-might-as-well-be-family, The Cannons, are on vacation so Luke is babysitting their garden for them while they are gone. I don’t know what they put on their zucchini but not only is it ABUNDANT but the fruits themselves are HUGE!! Since Luke brought home a bagful, I think I’ll feature recipes over the next few days that will hopefully inspire some of you to take advantage of your own bumper crops!
Chocolate Pudding Zucchini Muffins
- 3 eggs, beaten
- 1 c. cooking oil
- 1 1/4 c. sugar
- 1 large package chocolate instant pudding
- 2 c. grated zucchini
- 2 tsp. vanilla
- 3 c. all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 c. chopped nuts (optional)
I made 2 changes to the original recipe which came from Amy’s Finer Things. I substituted Splenda for the sugar which I do quite a bit, the only difference I can ever tell in my baked goods is the Splenda versions are slightly less sweet which I don’t mind. I also used a small box of pudding (3.4 oz) instead of the large (5.1 oz) she called for because one small box was all I had on Saturday when I wanted to make these and didn’t want to drive to town. Mine are good, but not as chocolatey as they should have been. Don’t be like me….:)
Preheat your oven to 350…
See? That grater I talked you into buying for your bulk cheese comes in handy for other things too! I got the 2 cups of grated zucchini I needed out of 1 mongo sized fruit, but you may need 2 if your zucchinis are normal sized…
Dump the zucchini in a big mixing bowl, add the dry pudding mix, the sugar (or Splenda), the vanilla and the beaten eggs.
I am willing to bet if you wanted to make these super healthy, you could substitute a cup of mashed ripe bananas for the cup of oil. I have done that in brownies and they’re good. I didn’t have bananas, maybe I should have made that trip into town…
Doesn’t that look yummy?? Bwahaha!