Chocolate Zucchini Muffins will always remind me of my mom who seemingly has baked these non-stop for her grandchildren for many years. It occurred to me recently that maybe I should get the recipe from her. These muffins freeze well and are easy to put into a lunch for a treat.
Ingredients:
- 1/2 cup butter, room temp
- 1 1/2 cups sugar
- 2 eggs
- 1/4 cup oil
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups shredded zucchini
- 1 cup milk or semi-sweet chocolate chips (she uses mini size)
Method:
- Beat butter and sugar, adding in the eggs.
- Stir in oil, buttermilk and vanilla.
- Add combined dry ingredients. If cocoa does not incorporate nicely into flour, sift dry ingredients before adding to wet.
- Stir in zucchini and chocolate chips.
- Scoop into prepared muffin tins and bake at 350° F, 20 minutes for medium size. Makes about 24 medium size or 18 large size. These are also great done as mini muffins, bake less time, until toothpick test comes clean.