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Double Chocolate Zucchini Muffins
Food & Drink
1-3/4 cups sugar
1 cup vegetable oil
3 large eggs
2 tsp. vanilla
2-1/2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp. kosher salt
1 tsp. baking soda
1 medium zucchini, finely grated
2 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, finely chopped
1/3 cup BAKER'S Semi-Sweet Chocolate Morsels
Preheat oven to 350 degrees F.
In a large bowl, combine sugar, oil, eggs and vanilla. Beat with an electric mixer until smooth and well blended.
In a separate bowl, whisk together flour, cocoa powder, salt and baking soda.
Add the flour mixture to the sugar-oil mixture. Beat on low speed until just combined.
Spoon the batter evenly into 15 paper-lined muffin cups.
Bake for 18-22 minutes, or until muffin tops spring slightly when touched. Let cool in the pan for 10 minutes before removing. While they cool, dot muffin tops with chocolate chips, if you desire!