Not sure where this recipe originated. I found it in my recipe binder written on a scratch piece of paper. If you're a chocolate lover this is a very chocolatey recipe and it's a great way to sneak a vegetable in on your kids! The batter will be thick but refrigerating it overnight allows the zucchini to release a lot of its moisture. You can also make these into muffins, if you prefer. It makes a lot of muffins!
ground flaxseed (optional)
cocoa powder, unsweetened
freshly grated nutmeg
1 1/2 c
zucchini, peeled and grated
(OPTIONAL) TOFFEE WALNUT TOPPING:
heath toffee brickle bits
chopped walnut pieces
1Preheat oven to 350 degrees F. Coat desired pan(s) with nonstick spray or line muffin cups with paper liners.
2In a large bowl, combine flour, ground flax (if desired), sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Stir until well blended.
4Fold in zucchini, walnuts and chocolate chips until well blended. Cover and refrigerate overnight (this is optional but really enhances the dough!)
5Pour batter into prepared pans. If making the topping, combine the toffee bits, walnuts and chocolate chips in a bowl. Sprinkle heavily onto tops of dough and bake. Let cool in pan for at least 5 minutes before removing to wire rack to cool completely. These freeze well.
Mini Muffins: about 12 minutes
Standard Muffins: 20-22 minutes
Jumbo Muffins: 25-30
Mini Loaves: 40-42 minutes
9x5 Loaf: 55-60 minutes