Chocolate-Zucchini Muffins

This is an easy and tasty way to use the overabundance of zucchini some of us have this time of year. I enjoy a less intense chocolate flavor, so I thought these muffins were ideal. They are moist and spicy, with just a hint of chocolate. They are also great cubed and combined with vanilla pudding for an impromptu trifle.

My changes? I used coconut oil instead of vegetable oil (someday, maybe, I'll finally write the post regarding why I use the particular oils and fats I do, but not today). I like the taste of cardamom, but it upsets my stomach, so I doubled the amount of cinnamon instead. And I unintentionally used only 1 cup of sugar instead of 2 cups, but the muffins turned out perfectly sweet anyway.

Here is the recipe the way I found it at recipezaar.com.

Chocolate Zucchini Muffins

3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom

Preheat oven to 350 degrees F. Lightly grease two 12 cup muffin tins with shortening or line with paper cups.

In a large bowl, beat eggs. Beat in sugar and oil. Add cocoa, vanilla, zucchini, and stir well. Stir in flour, baking soda, baking powder, salt and spices. Mix just until moist.

Pour batter into prepared muffin tins until 2/3 full. Bake at 350 for 20-25 minutes. Remove from pan and cool on a wire rack. Store loosely covered.

Makes about 24 muffins.