Double Chocolate Zucchini Muffins
photo by Darkhunter
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
- 236.59 ml whole wheat flour
- 354.88 ml flour
- 59.14 ml cocoa powder
- 4.92 ml salt
- 4.92 ml baking soda
- 2.46 ml baking powder
- 59.14 ml ground flax seeds
- 59.14 ml butter
- 88.72 ml oil
- 236.59 ml sugar
- 2 eggs
- 118.29 ml sour milk, 1%
- 473.18 ml shredded zucchini
- 177.44 ml 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.
Questions & Replies
Got a question?
Share it with the community!