Spicy Zucchini Quick Bread and Muffins

Spicy zucchini quick bread and muffins make a great snack or a quick gift to your favorite teacher.  This recipe is fast to make and delicious for you.  This summer the zucchinis have been growing to larger then life sizes so I decided to shred it and make some wonderful gifts.  This recipe uses whole wheat flour and 2 cups of shredded garden zucchini so don't feel bad about eating this delicious bread.  I dressed these small zucchini breads and muffins up by drizzling melted chocolate over the top.

Spicy Zucchini Quick Bread:
Makes 3 small loaf pans and 12 mini muffins
Pre-Heat Oven:  350 degrees

3 cups King Arthur Whole Wheat White Flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups organic cane sugar or white sugar
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups shredded unpeeled zucchini
1/2 cup dark chocolate chips (for the top of the muffins)

1.  In a mixer with a paddle attachment, cream the oil and sugar.  Then add the eggs one at a time beating after each addition.  Add the flour, baking soda, baking powder, cinnamon, salt, vanilla and shredded zucchini and mix all together.

Zucchini Batter

2. Grease 24 mini muffin tins and 3 small bread pans with cooking spray like pam with flour.  Fill the muffin tins and mini bread pans 3/4 of the way full.  Bake at 350 degrees for 12 minutes for the muffins and 20-25 minutes for the mini breads or until the  muffins and breads come out clean when poked with a toothpick. Allow the muffins and bread to cool on a wire rack. In a small microwaveable bowl place the chocolate chips and microwave on high for 45 seconds and stir.  Microwave for another 45 seconds and stir.  Drizzle melted chocolate on the top of the muffins and bread.

Filling The Mini Muffin Tins

Spicy Zucchini Quick Bread Muffins With Melted Chocolate