Decadent Chocolate Zucchini Muffins
Serves: 12
 
Ingredients
  • 1 small zucchini
  • 1 cup sugar
  • ½ cup canola oil
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour (or 1 c all-purpose and ¼ c white whole wheat flour)
  • ¼ cup baking cocoa
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon baking powder
Instructions
  1. Preheat oven to 350F. Grease 12 muffin cups, or line them with paper liners.
  2. Wash your zucchini, trim the tough little end off, then grate the rest using a box grater (I use the stem as a handle, then throw the stem away when I’m done grating).
  3. In a mixing bowl, beat together the sugar, canola oil, eggs, and vanilla. In another bowl, combine the remaining ingredients (except the zucchini), then stir them into the sugar mixture until almost everything is moistened. Fold in the zucchini. Don’t overmix the batter, or your muffins will be tough, and that would be sad.
  4. Divide the batter among the 12 muffin cups, filling them about ¾ full. Bake them for 25 minutes, or until their tops are firm when lightly tapped with your finger.
  5. Cool 5 minutes, then remove from pan.
Recipe by I Wish I Was a Muffin at https://iwishiwasamuffin.com/decadent-chocolate-zucchini-muffins/