Chocolate Zucchini Muffins

Ingredients

• 1/2 cup milk
• 1/4 teaspoon white vinegar
• 1/2 cup butter, room temperature (1 stick)
• 1/2 cup vegetable oil (I use grapeseed oil for an added health bonus)
• 1 3/4 cups sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 4 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups zucchini, peeled and finely grated (about 3 small zukes)
• 1 cup chocolate chips
• 1/4 cup chopped pecans (optional) or walnuts (optional)

Directions

1. 1

   Preheat oven to 325. Line 2 standard muffin pans with muffin papers.

2. 2

   Mix together the milk and vinegar and set aside.

3. 3

   In a large bowl, beat together the butter, oil and sugar until creamy. Add eggs, vanilla extract and milk/vinegar mix. Blend well.

4. 4

   In a separate bowl, mix together flour, cocoa powder, baking soda, cinnamon and salt. Add to the butter mixture and stir by hand to combine.

5. 5

   Add grated zucchini and half the chocolate chips and stir well.

6. 6

   Spoon the batter evenly into the pans, filling each cup 2/3 full. Sprinkle the other half of the chocolate chips and nuts (if using) on top and bake for about 20 minutes until a toothpick inserted in the center comes out clean or the muffins spring back when lightly touched.