Chocolate Zucchini Muffins

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Chocolate Zucchini Muffins

06/08/2015

For those of you with gardens that grow monster zucchini’s in the summer, or maybe you have friends and family that gift you giant zucchini’s, this is a great recipe to have on hand for the summer.  I know I often find myself with a few over-sized zucchini’s towards the end of the summer and I usually just grate the zucchini and then pop 1 cup at a time into ziplock baggies and freeze it.  You can use the grated zucchini for sauces, soups and baking!

This is a delicious recipe I came across on instagram from Chatelaine Magazine a few weeks ago and we have it a try this morning.

INGREDIENTS

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp salt
eggs
1 cup granulated sugar
1/2 cup milk
1/4 cup canola oil
1 cup grated zucchini, excess liquid squeezed out

INSTRUCTIONS

  • PREHEAT oven to 375F.
  • STIR flour with cocoa powder, baking powder, baking soda and salt in a medium bowl.
  • BEAT eggs with sugar, 1milk and canola oil in a large bowl until combined.
  • STIR in flour mixture, then zucchini and chocolate chips. Scoop batter into a greased 12-cup muffin pan. Bake until a cake tester inserted into centre comes out clean, about 25 min. Cool muffins in pan.

I would say maybe cook for 23 minutes – mine could have been just a bit less done.  I also forgot to squeeze out the excess liquid and they turned out just fine! I made 18 smaller muffins instead of 12 as well.

Enjoy!

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