Double Chocolate Zucchini Muffins - cooking recipe

Ingredients

1 cup whole wheat flour
1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup ground flax seeds
1/4 cup butter
3/8 cup oil
1 cup sugar
2 eggs
1/2 cup sour milk, 1%
2 cups shredded zucchini
3/4 cup semi-sweet chocolate chips

Preparation

Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax.
In a separate bowl, cream together butter, oil, and sugar.
Add the eggs and soured milk to the creamed butter/sugar mixture.
Fold liquid ingredients into the flour mixture.
When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips.
Pour into greased muffin tin.
Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.