Using up zucchini in the summer is a gardener’s challenge and these muffins were perfect for the task. Warning: they are delicious but probably not very nutritious even with the added zucchini. I am putting the leftovers in the freezer for a quick breakfast or late night snack.
2 cups granulated sugar
1 cup vegetable oil
1 ½ teaspoon vanilla extract
2 cups shredded (or grated) zucchini
3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1/8 teaspoon each of cinnamon, ginger, cardamom, cloves and nutmeg
1 cup brown sugar (not packed firmly)
1 cup milk chocolate chips
1 cup chopped nuts
Mix together the eggs, sugar, oil and vanilla. Add the zucchini. In a separate bowl mix together the flour, cocoa powder, baking soda, baking powder, salt and spices. Add the dry ingredients to the egg and sugar mixture. Do not over beat. Scoop batter into 24 muffin cups. Mix together the brown sugar, chocolate chips and nuts. Spoon one heaping tablespoon over the top of each muffin. Bake for 20-25 minutes or until done. Serve warm. Makes 24.