Chocolate Zucchini Muffins
If zucchini squash are on the pricey side, you can substitute any less expensive summer squash, such as yellow crookneck or patty pan, with equally good results in this tasty Chocolate Zucchini Muffins recipe. Or grow your own for the greatest savings!
1 cup sugar
1 cup vegetable oil
3 cup shredded zucchini
2 tsp vanilla extract
3 cup all-purpose flour
2 tsp baking soda and 1 1/2 teaspoons baking powder
1 tsp cinnamon
1/4 cup unsweeted cocoa powder
1/2 tsp salt
2 cup chocolate chips
Preheat oven to 350°F. Grease 24 muffin cups. Whisk sugar, eggs, oil, zucchini and vanilla in a large bowl.
Combine flour, baking soda, baking powder, cinnamon, cocoa, salt and chocolate chips in a medium bowl; mix well.
Add flour mixture to zucchini mixture; whisk just until blended.
Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center of muffin comes out clean, about 20 minutes.
Chocolate Zucchini Muffins recipe tip: For perfectly round muffin tops that will not spread, grease the bottom and only halfway up the side of each muffin cup.