Friday, August 7, 2009

Chocolate Pudding Zucchini Muffins

I am having so much fun finding new ways to use all of the zucchini my Mom and Dad are giving me. It's like a challenge for me.....I don't want any of it to go to waste. My sister-in-law, Michelle, really likes zucchini too so I call her up all excited everytime I find a new recipe for us to try. You know you're getting old when you find zucchini recipes exciting!!! I have never been one to freeze or can, but I recently found out that you can freeze shredded zucchini in ziploc freezer bags. Just squeeze out all the excess water when it thaws before you use it. Now I can try new zucchini recipes all winter - woo hoo!! Anyway, enough talk about zucchini - here's my newest recipe:
Chocolate Pudding Zucchini Muffins
adapted from

2 eggs, beaten
1/2 cup applesauce (I used sugar-free)
1/2 cup sugar, plus 2 T
1 small package of chocolate instant pudding
1 cup grated zucchini
1 tsp. vanilla
1/2 cup unbleached flour
1 cup whole wheat flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
Beat eggs, applesauce, sugar, pudding mix, vanilla and zucchini together.
Combine dry ingredients and add to zucchini mixture; mix well.
Scoop into greased or paper lined muffin tins.
Bake 17-20 minutes in a 350 degree oven.
Makes 12 muffins.


  1. What a sad baker I am...I've never baked with zucchini before or now that I think about it carrots! Is zucchini always paired with chocolate? I don't care for chocolate but would like to expand my horizon. What do you think?

  2. Hi Ingrid! This is the first time I have paired zucchini with chocolate myself. You should try my more traditional zucchini muffins I posted last month. Now is a great time to experiment with zucchini since it is so plentiful - wish I could send you some!

  3. Thanks! I'm going to check out your recipe.

  4. Great idea!Those sound goood! I have a few zucchini left that I need to use, thanks for the inspiration!!


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