Recipe from Mim: Chocolate and Zucchini(!) Muffins

Chocolate and Zucchini Muffins (from the Christian Science Monitor)

2-1/2 C flour
1 t salt
1 t baking soda
1 t cinnamon
1/4 C unsweetened cocoa
1/2 C vegetable oil
2 eggs, lightly beaten
1 t vanilla extract
1/2 C buttermilk
1/2 C butter, softened
1-3/4 C sugar
2 C grated raw zucchini (or other
summer squash)
1 C chopped nuts
3/4 C miniature semisweet chocolate chips (optional)

Preheat oven to 350 degrees and grease muffin tins generously with butter or line with paper muffine cups. Mix together flour, salt, baking soda, cinnamon and cocoa and set aside.
In a medium bowl, stir together the oil, eggs, vanilla, and buttermilk.
In a large bowl, with electric beater, blend the sugar and butter until well mixed. Add the oil mixture to this and blend well. Stir in zucchini, followed by the dry ingredient mix.
Scoop the batter into the muffin tins. Sprinkle top with nuts and if desired with mini chips. Bake for 20 to 25 minutes or until the tops feel firm when gently pressed and a toothpick inserted in the center comes out clean. Makes about 2 dozen muffins depending on size. Yummy!

Also, check out my friend Clotilde’s web site, www.chocolateandzucchini.com
Bon appetit