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Wednesday, July 6, 2011

Whole Wheat Chocolate Zucchini Muffins

1/2 cup butter

1/2 cup oil

1 1/2 cups white sugar

2 eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons unsweetened cocoa powder

2 1/2 cups grated zucchini, I used the smallest side of my grater b/c I like it small. ( I did not really measure this. I used 1 med zuch.)

1/2 cup semisweet chocolate chips

Place grated zucchini in a strainer and drain as much liquid off as you can. Set aside.

Cream together butter, oil and sugar. Add eggs, buttermilk, and vanilla. Blend well. In a separate bowl, mix dry ingredients together. Mix dry ingredients into the butter mixture well. Add grated zucchini, and mix well. Stir in chocolate chips. Scoop into muffin pan lined with paper liners or greased well. Bake at 325 degrees F oven for 18-20 minutes. Makes 24 muffins.

Ann's notes: I make them in mini-muffin pans; it's the perfect bite of awesomeness. You really want to use the whole wheat flour because they are so moist and delicate you need the extra power of the wheat.

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