Ingredients
3 eggs
1 cup canola oil
2 cups granulated sugar
1 Tablespoon vanilla extract
2 cups zucchini, peeled and shredded (about 1 medium)
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 teaspoon ground cayenne pepper (optional)
1 1/2 cups chocolate chips (approximately)
Directions
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, beat eggs, oil, sugar and vanilla.
3. Stir in shredded zucchini
4. In separate bowl combine dry ingredients; Add to zucchini mixture and mix well.
5. Stir in chocolate chips
6. Scoop batter into lined muffin pans. Fill about 2/3 full.
7. Bake about 20 minutes or until toothpick inserted comes out clean and top springs back when lightly pushed.
Makes about 24 muffins
Notes: If the chocolate chips keep sinking to the bottom, try sprinkling them on top of each muffin before baking, instead of stirring them into the whole mixture.
Try with the cayenne pepper for a little "kick".
Extra muffins freeze well, just pull out and warm in the microwave
Adapted from www.food.com
Printed from mybiscuitsareburning.blogspot.com
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