Wednesday, July 15, 2009

Zucchini chocolate muffins

Clearly I am on a zucchini kick these days. I could have eaten this entire batch myself! But instead, I shared one or two...

Preheat oven to 325

2 1/2 c flour
4 tbsp cocoa powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 c milk
1/4 tsp white vinegar
1/2 c or 1 stick unsalted butter, softened
1/2 c vegetable oil
1 3/4 c granulated sugar
2 eggs
2 tsp vanilla extract
2 c peeled, finely grated zucchini
1 c (or more for chocolate lovers) semisweet chocolate chips
1/4 c chopped pecans, optional

Spray or line muffin tins (about 24). Preheat oven to 325

In medium bowl, blend flour, cocoa powder, baking soda, cinnamon and salt. Set aside.

Stir together milk and vinegar in small bowl and set aside

in large bowl, beat butter, oil and sugar on medium speed for 3 minutes or until light and fluffy

Add eggs and vanilla and beat until combined. Add milk mixture and beat well

on low speed, gradually add flour mixture and beat until just combined. Stir in zucchini and 1/2 the chocolate chips. Fill muffin tins about 2/3 full then sprinkle with remaining chips and nuts if you are using them

bake 20-28 minutes. Cool on wire wrack

recipe shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Family Circle magazine

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