Author Notes
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
Ingredients
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1/2 cup
milk
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1/4 teaspoon
white vinegar
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1/2 cup
room temp. butter
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1/2 cup
vegetable oil
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1 1/2 cups
sugar
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2
large eggs
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2 teaspoons
vanilla
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2 1/2 cups
AP flour
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4 tablespoons
cocoa
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1 teaspoon
baking soda
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1/.4 teaspoons
cinnamion
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1/2 teaspoon
salt
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2 cups
peeled and shredded zucchini
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1 cup
chocolate chips
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1.4 cups
chopped pecans or walnuts (optional)
Directions
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preheat oven to 325 line 2 muffin tins with papers
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mix milk and vinegar and set asid
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Cream butter, oil and sugar until creamy then add eggs, vanilla and milk mix and blend.
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In a seoarate biwl mix flour, cocoa, baking soda, salt and cinnamon. Stir into wet ingredients.
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Stir in zucchine and 1.2 chocolate then spoon batter into prepared pans 2/3 full.
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Sprinkle remaining chocolate and nuts if using and bake 20-25 min.
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