Nutritious and Delicious: Chocolate Zucchini Muffins

If it’s got zucchini in it,it has to be good for you, right? And if you call it a muffin and not a cupcake, well you’re definitely eating right. While it’s more fun to eat as” muffins”, you can also bake this recipe in a 13×9 pan.
chocozucchi
Ingredients
1/2     cup   margarine
(softened)
1/2     cup   oil
1 3/4  cup   sugar
2        large eggs
1        tsp    vanilla
1/2     cup   buttermilk
2 1/2  cups  flour
1/4     cup   cocoa
2        tsp    baking powder
1        tsp    cinnamon
1/8     tsp    ground cloves
3/4    cups  chopped pecans, divided
2       cups  zucchini, finely chopped or grated
1/2    cup   chocolate chips (optional)
Instructions

  1. Grate or chop zucchini. Let it sit for a coupleof minutes then drain any liquid that has accumulated at the bottom of the bowl.
  2. If you don’t have buttermilk (and who does?), just add a tsp. of vinegar to the milk and let sit a couple of minutes.
  3. Cream margarine with oil and sugar. Slowly beat in eggs, vanilla and buttermilk.
  4. In separate bowl, combine flour, cocoa, baking powder, soda, cinnamon and cloves.
  5. Stir flour mixture into creamed mixture.
  6. Add 1/4 cup pecans and all the zucchini.
  7. Pour batter into 2 lined muffin tins or lightly greased and floured 13×9 inch pan.
  8. Sprinkle chocolate chips and remaining 1/2 cup chopped nuts on top.
  9. Bake @ 325°
    Muffins: 20 – 25 minutes
    Cake: 45 to 50 minutes or until cake tests done when a knife put in the centre comes out clean.

 
Cheryl Andrichuk is a UBC Alumna, who graduated with a degree in English all the way back in 1981. Her essays were typed on something called a “typewriter” – if you made a mistake on page 2, you had to re-type pages 2 -8. She also remembers signing up for classes by running from building to building to pick up actual, physical cards that allowed her to enroll in courses. She was present at the first Storm-the-Wall but didn’t understand the historical significance at the time.
She currently resides in Coquitlam with her husband, another UBC Alumn, and dog, Max, who has only been to SFU. She is currently working and writing her recipe blog, Start With an Onion.

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