Chocolate Zucchini Muffins

The last couple of weeks I have been buying zucchini at the grocery store. I haven’t been eating it though. So this week I have a stockpile of zucchini. I decided to make muffins.

Most recipes called for nuts and I didn’t have any nuts. So I wanted to do something more. I found a recipe for chocolate zucchini muffins and modified it to fit what I had: I didn’t have all of the spices but I did have pumpkin pie spice.  I added some coconut for a texture effect. And I reduced the amount of sugar and oil because I like my muffins less sweet and greasy. Here roughly is the recipe:

• 3 eggs
• 1 1/2 cups white sugar (generous)
• 3/4 cup vegetable oil
• 1/3 cup unsweetened cocoa powder (I may have used a bit more)
• 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
• 2 teaspoons pumpkin pie spice
• 1/2 cupish sweetened coconut

Whisk the eggs, sugar and oil together. Add in the vanilla, zucchini, cocoa powder and coconut.

In another bowl mix flour, salt, baking soda, baking powder, pumpkin pie spice.

Add dry to wet. Fill muffin containers 2/3 full and bake at 350 for about 15-20 min.

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