[ Chocolate Zucchini Muffins ]

                             

Perfect as mini muffins.   Perfect for camping.   Perfect for everything.

Ingredients

• 1 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (I used Hershey's Special Dark)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 cups finely grated zucchini, slightly drained
• 1 cup semisweet chocolate chips
• 1/2 cup mini milk chocolate chips, optional

Instructions

1. Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
2. In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
3. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
4. Gradually add the dry ingredients into the sugar mixture and mix until just combined.
5. Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
6. Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
7. If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
8. Bake in preheated oven for 18-22 minutes.

[ Chocolate Zucchini Muffins ]

Last night's NYE fondue left me with a bunch of extra zucchini ... so I got this recipe off of Pinterest --- which sent me to a site called Eat Drink Love.

I made them in mini-muffin tins ... planning on bagging there for our upcoming ski trip.  And extras, put in the freezer for school lunches.

Dry Ingredients :

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2/3 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Wet Ingredients :

• 1 large egg, lightly beaten
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1/3 cup milk
• 1/2 teaspoon vanilla extract
• 1 cup grated zucchini
• 2/3 cup semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Prepare a muffin pan by spraying cavities with non-stick spray or insert muffin liners.
2. In a large bowl, stir together the flours, sugar, cocoa powder, baking soda, salt, and the cinnamon. Set aside.
3. In a separate bowl, whisk together the egg, applesauce, vegetable oil, milk, and the vanilla extract. Pour the wet ingredients into the dry ingredients until just combined. Fold in the zucchini and the chocolate chips.
4. Divide the batter evenly amongst each cavity. Bake the muffins for 20-25 minutes -- I cooked them for 12-15 in the mini muffin tins. Let muffins cool. Store leftovers in an airtigth container.

Nutrition (1 muffin): Calories: 221; Fat: 9.3g; Carbs: 34.5g; Sugar: 19.7g; Protein: 3.4g; WW Points Plus: 6

[Chocolate Chip Zucchini Brownies]

I found these on Pinterest ... and served them with cream cheese frosting to Jason and Lu.  They said there was NO way you tell there were veggies in them ... and they were right.  I ate 4 that night.

Chocolate Chip Zucchini Brownies

1 1/2 cups granulated sugar

1/2 cup canola oil

2 cups all purpose flour
1/4 cup cocoa
2 cups shredded zucchini
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Grease an 8 x 11 baking pan with cooking spray, set aside.

2. In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.

3. Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.

4. Cool on a wire rack. Cut brownies into squares and serve.