3 eggs

2 c. white sugar

1 c. vegetable oil

1/3 c. unsweetened cocoa powder

1½ tsp. vanilla extract

2 c. grated zucchini

3 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1/2 tsp. baking powder

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground cardamom

Mini chocolate chips to top


Preheat the oven to 350°F. Grease two 12-cup muffin tins or line cups with paper liners. Whisk eggs in a large bowl until smooth. Add sugar, oil, cocoa, and vanilla. Whisk until well blended. Stir in zucchini. Add flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and cardamom. Mix until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle mini chocolate chips over tops of muffins. Bake until tops spring back when lightly pressed, about 20 to 25 minutes. Transfer to a wire rack to cool completely; store loosely covered.

CHOCOLATE ZUCCHINI MUFFINS originally posted on by Elegant Island Living magazine.

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