Zucchini Nut Chocolate Muffins

By carvalhohm

Ingredients

• 2 1/2 cups all-purpose flour
• 4 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 teaspoon white vinegar
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups peeled, finely grated zucchini
• 1 cup semisweet chocolate chips
• 1/4 cup chopped pecans or walnuts

Details

Servings 24
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 325 degrees. Line 2 cupcake pans with foil liners.

2. In medium-size bowl, blend flour, cocoa powder, baking soda, cinnamon and salt; set aside. Stir together milk and vinegar in small bowl; set aside.

3. In large bowl, beat butter, oil and sugar on medium-high speed for 3 minutes or until light and fluffy. Add eggs and vanilla; beat until combined. Add milk mixture and beat well.

4. On low speed, gradually add flour mixture; beat until just combined. Stir in zucchini and 1/2 cup chips. Fill prepared indents 2/3 full (a generous 1/4 cup) and sprinkle with remaining 1/2 cup chips and the nuts.

5. Bake at 325 degrees for 20 to 28 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire rack.