Chocolate Zucchini Muffins

A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.

• Calories: 217 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• ¼ teaspoon ground nutmeg
• 1 ½ teaspoons vanilla extract
• 3 eggs
• 3 cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• 1 teaspoon salt
• ¼ teaspoon ground cloves
• 1 cup vegetable oil
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• 2 cups grated zucchini

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.

Step 2

In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.

Step 3

Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.

Step 4

Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.