Zucchini Chocolate Muffins
|Margarine||50 Milliliter, melted (1/4 Cup)|
|Vegetable oil||50 Milliliter (1/4 Cup)|
|Sour milk||125 Milliliter (1/2 Cup)|
|Sugar||425 Milliliter (1 3/4 Cup)|
|Flour||625 Milliliter (2 1/2 Cup)|
|Cocoa||43 Milliliter (3 Tablespoon)|
|Baking soda||2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Grated zucchini||500 Milliliter, unpeeled (2 Cup)|
|Chopped walnuts||50 Milliliter (1/4 Cup)|
|Semi-sweet chocolate chips||125 Milliliter (1/2 Cup)|
|Coconut||125 Milliliter (1/2 Cup)|
Preheat the oven to 350Â°F (180Â°C).
In one bowl combine the melted margarine, vegetable oil, eggs and sour milk.
Beat together well and set aside.
In a second bowl combine the sugar, flour, cocoa, soda, cinnamon, cloves and salt.
Mix well and stir in the grated zucchini and chopped walnuts.
Make a well in the centre of the dry ingredients in the second bowl and pour in the liquid ingredients from the first bowl.
Stir together very gently just until the ingredients are mixed.
Spoon this mixture into extra deep muffin tins which have been greased and floured or sprayed.
Fill each cup only 1/2 full.
Sprinkle the chocolate chips and coconut over top of each muffin and bake for approximately 25 minutes.
Remove and let cool on a wire rack.