Slideshow Image 1 Slideshow Image 2 Slideshow Image 3 Slideshow Image 3
Thursday, October 6, 2011

Chocolate Zucchini Muffins

This can also be used as a bread but I prefer the muffins.  This is from our best bites.  This is one of Robyn's favorites because she thinks she is getting cupcakes for dinner.

Chocolate Zucchini Muffins

1 c flour
1 c whole wheat flour
2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking soda
6 Tbsp cocoa powder
1/2 c oil
1 c sugar
1/4 c brown sugar
3 eggs
2 tsp vanilla
1/2 c sour cream or plain yogurt
3 c grated zucchini with excess juice squeezed out

Mix all together and put into greased muffin tins.  Cook at 350 degrees 12 minutes for mini-muffins or 20-22 minutes for regular muffins.  They are done when you can lightly push the middle of the muffin with a finger and it will spring back.

To make this as a bread or a dessert, use all white flour and add 3/4 c mini-chocolate chips.  Top uncooked bread with a mixture of 2 Tbsp brown sugar, 2 Tbsp white and 1/2 tsp cinnamon.  Bake 8 inch pans at 350 degrees for 50 to 60 minutes.  This will make two large 8 inch pans or 4 small 4 inch loaves.  For the smaller loaves bake 40 to 50 minutes.