At the place of employment, large zucchinis and juicy tomatoes often appear on the kitchen table. I am quite thankful that the folks I work with have the space and time to tend to gardens. Today was a day where the fruits of other’s labor appeared.
This beast was huge. So huge, in fact, that I felt compelled to snap a photo at work on my cell phone during my break and send it to a friend…
Well, I thought I had sent it to a friend. About 20 minutes later, I received a text message asking, “Who is this?” I had sent it to a complete stranger. Folks, this is not the first time I have done this. My fingers are not nimble. Fortunately, this picture was much more tame than the last one I misdirected. (Note to the friend I misaddressed said photo to: Thank you for pretending that never happened. Note to my mother if this photo ever surfaces on the internet: I am sorry. You raised me better than that.)
Above is a recreation of the photo I snapped today, with better (i.e. trashier) shoes used for scale.
So, yes, this was a large zucchini. It would not fit in my purse. I carried it, football style, under my arm. People stared as I walked down the street, and I heard one woman exclaim on her cell phone, “Damn, some girl just walked by with a huge ass zucchini!” I stabbed a woman with Mr. Zucchini on the crowded metro ride home. That was awkward.
So, once I got home, I needed to figure out the fate of this bad boy. Inspired by the talented Deb at Smitten Kitchen, I decided to make some zucchini bread. Except in muffin form…with chocolate chips.
This recipe only slayed about 1/3 of this monster. I will probably grill up the rest. After eating all those muffins, I will need a light day tomorrow. Luckily, I am unloading most of them on my co-workers. Someone there inspired these; it really is only fair I share the calories.
Chocolate Chip Zucchini Muffins (or Bread)
Adapted from Cooks.com
1 c. vegetable oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
1 1/4 c. crushed pineapple, drained (20 oz. can)
3 c. all purpose flour
2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. mini chocolate chips
1 c. chopped walnuts
Combine eggs, oil, sugar, vanilla; beat until smooth and thickened. Stir in zucchini and well drained pineapple, flour, soda, baking powder, salt, spices. Fold in chocolate chips and nuts.
Spread batter in 2 greased 9 x 5 x 3 loaf pans or in muffin cups, filling cups to about 1/2 full. Bake loaves at 350 degrees 1 hour or until wooden toothpick comes out clean. Bake muffins at 350 degrees for 20 minutes.