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August 8, 2011
Double Chocolate Zucchini Muffins
Breads & Muffins
Prep time:
20 minutesCooking time:
20 minutes“If zucchini squash are on the pricey side, you can substitute any less expensive summer squash, such as yellow crookneck or pattypan, with equally good results. Or grow your own for the greatest savings!”
Ingredients
Serves 24
- 1 cup sugar
- 3 eggs
- 1 cup vegetable oil
- 3 cups shredded zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 cups chocolate chips
Directions
1
Preheat oven to 350°F. Grease 24 muffin cups. Whisk sugar, eggs, oil, zucchini and vanilla in a large bowl.
2
Combine flour, baking soda, baking powder, cinnamon, cocoa, salt and chocolate chips in a medium bowl; mix well.
3
Add flour mixture to zucchini mixture; whisk just until blended.
4
Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center of muffin comes out clean, about 20 minutes.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
For perfectly round muffin tops that will not spread, grease the bottom and only halfway up the side of each muffin cup.
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