This recipe for Zucchini Oat Chocolate Chunk Muffins are moist and full of the summer’s best zucchini, and hearty with a helping of oats.
“Mom, stop getting old!” my son called out from the living room. I had just spent the last 60 seconds in a fluster. “Where did I put the yogurt!?!” I was like a headless chicken, looking for its head, until I opened the freezer. “Gah!” There it was, perched atop the filo dough, exactly where it shouldn’t be.
That made for the third time this week that I succumbed to what my husband tells me is OPS: Old People Syndrome. Two weeks into my 40th year, and I’ve come home to find a half-gallon of nearly full milk in the cupboard with the glasses, and earlier this morning I caught myself before I put the half eaten avocado in the drawer with the oven mitts.
Perhaps it’s time to start doing sudoku puzzles.
I’m holding on to one bit of solace from my son, though.. We were walking the dog a few evenings ago, when he wrapped his arms around my waist. “Mommy, you’re so beautiful. Even for 40.” “Thanks,” I laughed at his frank but sweet opinion. “Really! You look like you’re 20 or even 18!” he rolled on.
Yeah. He lays it on pretty thick.
It may not be true, but I’ll take it.
I may be getting old, but hey, I can make a mean muffin. With zucchinis coming into season, and children on summer vacation who just want to sleep the morning away, c. I’ve been making batches and batches of these Zucchini Oat Chocolate Chunk Muffins for breakfast – they’re loaded with zucchini (and I will, for now, embrace that this is the only way my daughter will eat zucchini), and not too sweet. The occasional chocolate chunk keeps them interested, and overshadows the oats mixed in.
Now as long as I don’t misplace the muffins, we’ll be just fine.
Join my friends and I who embrace eating seasonally! July is one of my favorites – gah, the corn! I can’t wait to share a new recipe I love for corn. Check out The Vintage Mixer’s Guide and find #eatseasonal inspiration, by visiting:
Zucchini Oat Chocolate Chunk Muffins
Zucchini Oat Chocolate Chunk Muffins are my secret weapon when it comes to winning my daughter over on zucchinis. She loves them. The muffins are moist and full of the summer’s best zucchini, and hearty with a helping of oats. With a touch of sweetness from a few chocolate chunks, this is one kid friendly muffin I don’t mind serving for breakfast.
1 cup all purpose flour
1/2 cup oatmeal
1/3 cup brown sugar
1/3 cup granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 cup chocolate chunks
2 cups shredded zucchini, (about 2-3 zucchinis)
2 eggs, lightly beaten
1/3 cup canola oil
Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, whisk together flour, oatmeal, brown and granulated sugars, baking powder, baking soda, salt and cinnamon. Stir in chocolate chunks. In a separate mixer bowl, incorporate zucchini, eggs and oil until well blended. Gradually incorporate the dry ingredients. Distribute into paper lined cupcake tray, place in oven and bake for about 18-20 minutes or until a toothpick inserted into the muffins comes out clean.