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This glorious little recipe came from my Omi.  I never liked zucchini as a kid (I’m still not a big fan), but these chocolate muffins don’t taste like zucchini at all and so when I discovered that I could say I ate something green after chowing down on a warm chocolate muffin, these became one of my breakfast favourites.  They are best warm in my opinion, do well in the freezer and can be reheated easily in the microwave.

1/4 c. salted butter

1 1/4 c. white sugar

1/2 c. vegetable/canola oil

2 eggs

1 tsp. vanilla

1/2 c. buttermilk

2 1/2 c. flour

4 tbsp. cacao (cocoa if you please)

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. salt

2 c. grated zucchini

1/2 c. chocolate chips

Preheat oven to 375 F.  Cream butter and sugar, add oil, eggs, vanilla, and buttermilk.  Combine flour, cacao, baking powder, baking soda, cinnamon, cloves, and salt.  Add to wet ingredients.  Fold in zucchini and chocolate chips.  Pour into lined muffin tins and bake for 20-25 minutes.

Makes ~2 dozen.

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