Chocolate Zucchini Muffins

Sorry I've been neglecting this blog for the past few months. Mostly, it's been too darn hot to cook much. I've started doing once-a-month cooking, too, which I'll post about later, if anyone's interested. But, anyway, a kind neighbor gave me some zucchini from her garden the other day, so I decided to make a little treat. The muffins are very moist and delicious. They're not overwhelmingly chocolaty, either, just a hint. A sneaky way to get some vegetables in the morning!


3 eggs
1 1/4 cups white sugar
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.

2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the applesauce, cocoa, vanilla, zucchini and stir well.

3. Stir in the flour, baking soda, baking powder, and salt. Mix until just moist.

4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.