ix liquid ingredients and shredded zucchini in a small bowl with
ombine.
Add grated zucchini and half the chocolate chips and stir
oistened, fold in shredded zucchini and chocolate chips.
Pour into greased
Cream oleo, oil and sugar very well.
Add eggs, milk and vanilla.
Add all dry ingredients and mix well.
Add zucchini. Line muffin tins with paper cups and fill 2/3 full.
Sprinkle chocolate chips on top of muffins before baking.
Bake at 350\u00b0 for 20 to 25 minutes or until done.
Combine dry ingredients.
Cream butter, sugar and oil until fluffy. Add in eggs one at a time, then vanilla.
Stir in sour milk and grated zucchini.
Combine wet and dry ingredients, then fold in chocolate chips (or you can just sprinkle a few on top of each muffin before they go in the oven(.
Bake at 375 for about 20 min.
Heat oven to 350 degrees and grease 12 muffin cups with non-stick spray.
Combine all ingredients except zucchini.
Stir in zucchini.
Fill the muffin cups and bake for 20 minutes or until muffins test done.
n choc chips and shredded zucchini. Spoon into prepared muffin cups
Cream margarine, oil and sugar.
Add eggs, vanilla and 1/2 cup sour milk.
Beat well with a mixer.
Mix together all dry ingredients and add to creamed mixture.
Beat well with mixer. Stir in diced zucchini.
Spoon batter into lined muffin cups. Sprinkle tops with chocolate chips.
Bake in a 325\u00b0 oven for 30 to 40 minutes, or until inserted toothpick comes out clean and dry.
Preheat oven to 350 degrees.
Combine all dry ingredients in medium bowl.
In large bowl combine, eggbeaters, pumpkin, apple sauce and 1/4 cup water until blended.
Combine contents of both bowls.
Add zucchini and chips.
Spray 12 cup muffin pan with nonstick spray.
Evenly distribute cake mixture among cups.
Bake 20 to 25 minutes (until toothpick comes out clean when poked in center).
Preheat oven to 350 degrees F.
Lightly grease two 12 cup muffin tins with shortening or line with paper cups.
In a large bowl, beat eggs.
Beat in sugar and oil.
Add cocoa, vanilla, zucchini, and stir well.
Stir in flour, baking soda, baking powder, salt and spices.
Mix just until moist.
Pour batter into prepared muffin tins until 2/3 full.
Bake at 350 for 20-25 minutes.
Remove from pan and cool on a wire rack.
Store loosely covered.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.
Preheat oven to 350.
Grease and flour or line* 12 wells in a muffin tin. Set aside.
In a large bowl, mix together the eggs, oil and buttermilk. Add in all of the dry ingredients, including spices. Mix thoroughly. Stir in pecans and zucchini.
Fill the prepared wells about 3/4 of the way.
Bake 30-40 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean.
Mix together flour, salt, soda, cinnamon, espresso powder, cocoa (use a good cocoa powder; I used King Arthur Dark Cocoa) and baking powder.
In another bowl mix together zucchini, applesauce, sugar and vanilla. Stir well into the dry mixture.
Fill muffin lined tins 3/4 full with mixture and bake at 350 for 20-25 minutes.
Preheat oven to 350.
Combine and beat egg whites, applesauce, sugar and vanilla extract.
Stir in Zucchini.
Mix dry ingredients and add to wet mixture. Mix well.
Line muffin tin with muffin/cup cake papers.
Fill 2/3 the way up.
Bake for 19 minutes.
To make the Pumpkin Chocolate Chip Muffin Mix: Layer first
Melt and cool chocolate. Sift together dry ingredients. Beat eggs until thick and creamy. Add sugar, oil, chocolate, zucchini and nuts. Bake in greased 9 x 13 pan at 350\u00b0 for 1 hour and 15 minutes.
mooth.
Then stir in chocolate, zucchini and extract, stirring well after
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Beat eggs, oil, sugar, pudding mix, vanilla and zucchini together.
Blend dry ingredients and add to zucchini mixture; mix well.
Scoop into greased muffin tins.
Bake 17-20 minutes at 350A\u00b0.
** Makes 2 1/2 dozen muffins. I made 2 dozen regular plus 1 dozen mini muffins.
** You could also grease two loaf pans and bake 1 hour at 350A\u00b0 for Chocolate Pudding Zucchini Bread.
edium heat setting, melt chopped chocolate and butter in microwave stirring