Double Chocolate Zucchini Muffins

Name: Double Chocolate Zucchini Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 muffins, 24 serving(s)
Ingredients: 1 cup whole wheat flour; 1 1/2 cups flour; 1/4 cup cocoa powder; 1 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 cup ground flax seeds; 1/4 cup butter; 3/8 cup oil; 1 cup sugar; 2 eggs; 1/2 cup sour milk, 1%; 2 cups shredded zucchini; 3/4 cup semi-sweet chocolate chips

(1)

Recipe by Jessi L

This is my adaptation/combination of several different zucchini muffin recipes. It's flexible and invites substitutions - yellow squash for the zucchini, different proportions of white and whole wheat flour, stir in walnuts instead of the chocolate chips, etc. etc. Make it your own!

READY IN: 40mins

SERVES: 24

YIELD: 24 muffins

UNITS: US

INGREDIENTS

Nutrition

1

cup whole wheat flour
1 ¹⁄₂

cups flour
¹⁄₄

cup cocoa powder
1

teaspoon salt
1

teaspoon baking soda
¹⁄₂

teaspoon baking powder
¹⁄₄

cup ground flax seeds
¹⁄₄

cup butter
³⁄₈

cup oil
1

cup sugar
2

eggs
¹⁄₂

cup sour milk, 1%
2

cups shredded zucchini
³⁄₄

cup semi-sweet chocolate chips

DIRECTIONS

Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax.
In a separate bowl, cream together butter, oil, and sugar.
Add the eggs and soured milk to the creamed butter/sugar mixture.
Fold liquid ingredients into the flour mixture.
When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips.
Pour into greased muffin tin.
Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.

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