Zucchini Chocolate - Nut Muffins
|1 medium||zucchini or two small|
|1/2 c||vegetable oil|
|1 tsp||vanilla extract|
|1/2 c||chocolate chips, mini|
|1 1/4 c||sugar|
|2 c||all-purpose flour|
|1 1/2 tsp||cinnamon|
|1/2 tsp||ground nutmeg|
|1/4 tsp||ground cloves|
|1/2 tsp||each baking soda and baking powder|
|1 c||chopped walnuts or pecans|
Pinched by Johnnette, and 16 more.
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DirectionsShred unpeeled zucchini to measure two cups. Spread on paper towel to drain for 10 minutes . Lightly blot top.Beat together eggs,oil,vanilla and sugar util light. Sift flour with cinnamon,nutmeg,cloves,salt,backing soda and baking powder.Blend zucchini into egg mixture alternately with four mixture. Do not over blend. Fold in nuts and chocolate.Spoon into lightly greased muffin cups.Bake at 375 F for 20 minutes;or until a toothpick inserted in the center comes out clean. Store extra muffin batter ,tightly covered in refrigerator up to one week.