Chocolate Zucchini Muffins

By Addie

I love these! The first time I followed the recipe exactly, the second time I added about ¾ cup of walnuts and substituted applesauce for half the oil. Very moist either way! One of my favorite “zucchini bread” recipes. I changed it a bit, since I didn’t have cardamom on hand~ doubled the cinnamon instead. I also did half brown/half white sugar and it still turned out great.

Ingredients

• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom

Details

Adapted from keyingredient.com

Preparation

Step 1

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.

2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.

3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.

4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.

5. Remove from pan and let cool on a wire rack. Store loosely covered