Chocolate Zucchini Cake/Muffins
Ready In: 1 hr
Serves: 24
Yields: 24 muffins/cupcakes
Ingredients
- 1⁄2 cup butter
- 1⁄2 cup oil
- 1 3⁄4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sour cream
- 4 tablespoons cocoa
- 2 cups zucchini, shredded
- 2 1⁄2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
Directions
- Cream butter, oil and sugar.
- Add eggs, vanilla, sour cream and cocoa to mixture; mix well.
- Then add zucchini, flour, salt, soda, and baking powder.
- Bake in a greased 9 x 13 inch pan at 350 degrees until it tests done OR.
- Bake in muffin tins lined with cup cake papers in a 350 degree oven for 25 to 28 minutes.
- To LIGHTEN IT UP, I use 1/4 cup butter, 1/4 cup canola oil and 1/2 cup applesauce. I also use 1 1/2 cup whole wheat pastry flour and 1 cup white flour.
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