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Chocolate-Zucchini Mini Muffins Recipe

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This recipe for Chocolate-Zucchini Mini Muffins, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Nixon
Added: Tuesday, October 10, 2006


1 3/4 c. all purpose flour
1/2 c. sugar
1/4 c. packed light-brown sugar
3 T unsweetened cocoa powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
3/4 c. vegetable oil
1 tsp. vanilla
1 1/4 c. grated zucchini (about 8 oz)
1/2 c. mini semisweet chocolate chips
1/2 c. unsalted dry-roasted peanuts, chopped

Garnish (optional):
1/3 c. mini semisweet chocolate chips
1/4 tsp. vegetable oil
2 T chopped unsalted dry-roasted peanuts

1.) Heat oven o 375. Coat 3 mini muffin pans (12 indentations each) with nonstick vegetable oil cooking spray (work in batches if you don't have enough pans).
2.) Sift together flour, sugar, brown sugar, unsweetened cocoa powder, baking powder, baking soda and salt into large bowl, breaking up any clumps of sugar if necessary.
3.) Beat together eggs, vegetable oil and vanilla in medium-size bowl until well combined. Stir in the grated zucchini.
4.) Make a well in center to flour mixture. Add egg mixture all at once to well. Stir with wooden spoon just until the flour mixture is evenly moistened and the batter comes together. Fold in the chocolate chips and dry-roasted peanuts; the batter will be stiff, so you may have to work in the chips and nuts. Spoon 1 heaping T batter into each prepared cup.
5.) Bake in 375 oven for 20 minutes or until muffins are set. Let muffins cool in pans on a wire rack for 5 minutes. Turn muffins out onto wire rack to cool.

6.) Melt together chocolate chips and oil in small saucepan over very low heat. Drizzle over top of muffins. Sprinkle with nuts.




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