Cocoa Nut Zucchini Muffins
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||250 Milliliter|
|Cocoa||1⁄2 Cup (8 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Grated zucchini||2 Cup (32 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
In a large bowl, cream together butter, sugar and vanilla.
Add eggs one at a time, beating well after each addition.
In another bowl, combine all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and cinnamon.
Add to the creamed mixture alternately with zucchini and milk, mixing well.
Do not overmix.
Fold in nuts.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 25 minutes.
HINT: To clean oven spills, sprinkle with automatic dishwashing powder, cover with wet paper towels and let stand for a few hours.
Wipe with a damp sponge.