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Chocolate Zucchini Muffins

12 Muffins

Ingredients:

• 1 1/2 c. all-purpose white flour
• 2/3 c. whole wheat flour (or white flour)
• 1 c. granulated sugar, (set aside an additional 1 1/2 tbsp. for garnish)
• 3 tbsp. non-alkalized or Dutch-process unsweetened cocoa powder
• 2 tsp. Clabber Girl Baking Powder
• 1/2 tsp. salt
• 1/2 c. (3 oz. pkg) chocolate morsels (set aside an additional 1/2 c.)
• 1/3 c. canola oil
• 2 sm. zucchinis (5-inch long), cut into chunks
• 1/3 c. low-fat or non-fat vanilla yogurt
• 2 lg. eggs
• 2/3 c. chopped walnuts or pistachios (optional)

Instructions:

Position rack to middle of the oven and then preheat oven to 375° degrees F. Prepare 12 standard sized muffin cups with paper liners, oil, or non-stick spray.

In a food processor combine the flours, Clabber Girl Baking Powder, 1 c. granulated sugar, cocoa, salt, and 1/2 c. chocolate morsels. Process until the morsels are finely ground. With the processor in motion, slowly add canola oil and process until incorporated; stop and scrape bottom of processor as necessary to ensure a quality ingredient mixture.

Relocate mixture from processor into a medium bowl. Process zucchinis until finely chopped. After processing measure zucchini to ensure 1 1/2 c. of lightly packed cups are available. Add 1 1/2 c. chopped zucchini to the medium bowl holding the dry ingredients. Add the yogurt and eggs to the processor and blend. Once blended add yogurt-egg mixture, remaining chocolate morsels, and nuts into the medium bowl and mix gently just until evenly incorporated. Do not over-mix or batter may toughen. 

Divide the batter among 12 muffin cups, filling each to 3/4 capacity. Equally sprinkle the muffin tops with the reserved 1 1/2 tbsp. sugar.

Bake muffins for 20 to 24 minutes. Carefully rotate muffins halfway through baking process. Ensure cupcakes are done by carefully inserting a toothpick into the center of a muffin and visually ensuring toothpick is clean when removed. If no muffin liners were used, gently run a knife around edges of muffin cups to separate muffins from tins. Let stand on wire rack until cool. Muffins are best when freshly prepared but will keep for a few days if stored in airtight container. Muffins can be frozen. Simply thaw completely before serving.