Double Chocolate Zucchini Muffins
photo by Darkhunter
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
24 muffins
- Serves:
- 24
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
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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