I found this Penzey's recipe in a pile of clippings I had saved forever when I was looking for something to do with left over zucchine. Being a dedicated chocaholic they sounded ideal. I did reduce the sugar a little bit. They were satisfyingly chocolate very moist and easy to make with ingredients usually on hand. —Latetotheparty
room temp. butter
1 1/2 cups
2 1/2 cups
peeled and shredded zucchini
chopped pecans or walnuts (optional)
In This Recipe
preheat oven to 325 line 2 muffin tins with papers
mix milk and vinegar and set asid
Cream butter, oil and sugar until creamy then add eggs, vanilla and milk mix and blend.
In a seoarate biwl mix flour, cocoa, baking soda, salt and cinnamon. Stir into wet ingredients.
Stir in zucchine and 1.2 chocolate then spoon batter into prepared pans 2/3 full.
Sprinkle remaining chocolate and nuts if using and bake 20-25 min.