Ingredients
• 1 c. flour
• ½ c. unsweetened natural cocoa powder, sifted
• ¾ tsp. baking soda
• ¼ tsp. baking powder
• ¼ tsp. salt
• ¼ tsp. ground cinnamon
• ¾ c. mini semi-sweet chocolate chips
• 2 large eggs
• ½ c. vegetable oil
• ½ c. granulated white sugar
• ½ c. light brown sugar
• 1 tsp. vanilla extract
• 1 ½ c. raw zucchini, shredded
Directions
1. Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
2. Combine flour, cocoa powder, baking soda, baking powder, salt and cinnamon in a bowl, stir until well combined. Add chocolate chips and mix
3. Whisk together eggs, oil, sugars and vanilla until well combined. Add zucchini and mix. Slowly add the flour mixture to the sugar mixture until just combined. Spoon evenly into muffin tins.
4. Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before placing on a cooling rack to continue cooling. Serve and enjoy.
Garden recipes from Apples to Zucchini are generously shared by Lisa Leege and originally appeared in the August | September 2022 Rural Route.
Be aware of food safety when canning. Lisa suggests this website for help with canning procedures: nchfp.uga.edu/how/can_home.html
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