Chocolate Zucchini Muffins Recipe

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Try these for a special brunch.
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  • 2 1/2 cups all purpose flour
  • 1 cup white sugar
  • teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fresh nutmeg or 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/2 cup vegetable shortening
  • 1/4 cup sour milk (see TIP)
  • 2 medium eggs
  • 1 3/4 cups shredded zucchini
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup nuts (optional)
Container: large bowl and muffin tins
30 mins
15 mins
  • Preheat oven to 350 degrees.
  • Place paper liners in muffin pan.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, cocoa powder, ground cloves, cinnamon, nutmeg, and salt. Cut in shortening until flour mixture resembles coarse meal.
  • Slightly beat eggs. Add eggs, milk, zucchini, and vanilla. Stir until just combined. Add nuts if desired.
  • Spoon into muffin tins, filling 1/2 to 2/3 full.
  • Bake in preheated oven 15-20 minutes. Cool on racks.

TIP: to sour milk, add 1 tsp of lemon juice or cider vinegar and allow to sit for  5 minutes before using.

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