Prep 10 mins
Cook 20 mins
Cake-like yet moist muffins. I grate fresh zucchini and freeze it in two-cup batches and use the thawed zucchini (with all the liquid) when I make these. Lower in fat than some muffins - good for breakfast, lunch, snacks. Makes the equivalent of 2 dozen regular sized muffins.
- 2 cups whole wheat flour
- 1 cup unbleached flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1⁄3 cup baking cocoa
- 1 teaspoon cinnamon
- 1⁄2 teaspoon cardamom
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 3 eggs
- 1⁄2 cup buttermilk
- 1⁄2 cup canola oil
- 2 cups grated fresh zucchini (see note in description)
- 1 1⁄2 teaspoons vanilla
- 2 cups sugar
- 1 cup semi-sweet chocolate chips
- Pre-heat oven to 350 degrees.
- Spray muffin cups or line with cup-cake liners and set aside.
- In medium bowl measure and mix together the flour, cocoa powder, spices, salt, baking powder and baking soda.
- In a large bowl beat together the eggs, canola oil, buttermilk, vanilla, and sugar.
- Stir in the zucchini and chocolate chips.
- Add dry ingredients to egg mixture and stir just until all dry ingredients are moistened.
- Fill muffin cups a little less than 2/3 full.
- Bake regular sized muffins for about 25 minutes or until tops spring back when lightly pressed. Bake mini muffins 20 minutes. You might have enough dough left over for a small ramekin of muffin dough - bake it about 27 minutes.
- Remove muffins from pan and cool on wire racks.