Aug 1, 2011

Chocolate Zucchini Muffins



It's that time of year again when zucchini are so plentiful it's to bad you can't use them for money.  Your mind starts thinking of the many ways to use them, zucchini bread, zucchini muffins, deep fried zucchini, zucchini in Italian sauce with fresh Parmesan cheese, or what I do when I am dieting.  I slice them very thin and sprinkle a little salt on them and just eat them raw and tell myself I am having chips.  You can talk your brain into anything.  Sometimes . . . but not today.  It's Chocolate Zucchini Muffins on the menu.  These muffins are very moist and have a hint of cinnamon and orange in them.  Delish!  Love them sprinkled with powdered sugar.

Chocolate Zucchini Muffins

Preheat oven to 350 degrees.

1 1/2 cups flour
1 cup sugar
1/3 cup Hershey's unsweetened cocoa
3/4 teaspoon baking soda
3/4 teaspoon powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1/2 cup buttermilk
1/2 cup boiling water
1/4 cup butter
2 teaspoons vanilla
1 teaspoon orange zest
1 cup coarse grated zucchini (packed)
1/2 cup walnuts or pecans (OPTIONAL)

Combine flour, cocoa, baking powder, soda, salt, and cinnamon; set aside. 

With a mixer, beat together the butter and the sugar until they are smoothly blended.  Add the eggs to the butter and sugar mixture, beating well.  Add vanilla, orange zest, and zucchini.

Alternately mix the dry ingredients, the milk, and the boiling water into the zucchini mixture.  If you are using nuts you can stir them in here.

Bake at 350 degrees for 18 minutes.  Probably a little longer if making large muffin size.

Makes one dozen cupcake size or six large muffin size.

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