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Preheat 350°F oven
2 / 1 dozen cup muffin tins, greased and floured
Large mixing bowl
Medium mixing bowl
Ingredients:
2 cups all-purposes flour
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/8 tsp ground cinnamon
4 eggs
2 cups sugar
1/4 cup olive or grapeseed oil
3 cups grated zucchini
3/4 cup chopped walnuts
Directions:
In a large bowl, mix together flour, cocoa, baking soda, baking powder, salt, and cinnamon. Set aside.
In another bowl, whip together eggs and oil until frothy.
Thoroughly mix sugar into egg mixture.
Mix zucchini and walnuts into the egg mixture.
Stir together the dry ingredients and wet ingredients until a wet batter forms with no dry lumps.
Spoon batter into muffin cups until filled to 2/3 full
Place muffin tins into 350F degree oven.
Bake until toothpick inserted into the middle of a muffin comes out clean, 15-20 minutes.
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Hollow out a divot into the top of finished muffins and fill with fruit preserves for extra flavor.
Butterscotch chips added to the mix before baking adds sugar, calories, and divine taste!
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