Chocolate Zucchini Muffins

Ok, firsts things first... What's the point of putting zucchini in chocolatey, sugary, bundles of deliciousness? Nutrition...flavor...health trickery?....hmmm

To set the stage, these muffins were the product of a girls marathon-relay weekend away. After a morning of skeet shooting and bustin' caps (but not really caps) me and my beautiful friends decided to bake something up. It was a team effort and the results were fantastic! 

The line up...

2 cups zucchini, grated
1/2 cup butter
2 large eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup buttermilk or sour milk
1/2 cup walnuts
3/4 cup chocolate chips
1/4 cup cocoa
1 teaspoon vanilla
1 3/4 cups sugar

How to do it...
1. Preheat the oven to 325
2. Cream the butter, then add the oil and sugar and mix.
3. Add the zucchini, eggs, buttermilk, vanilla, cocoa, flour, baking soda and salt and mix well.
4. Fold in the chocolate chips and walnuts by hand.
5. Pour the cuppy cake muffin mix into the tins. 
6. Bake for about 1 hour (or until done).

Yay!!! Icing!!!

Beauty!!

Mmm mmm! Choco-'zook' deliciousness!!

Banana Walnut Muffins

2 cups Flour (any type of flour. I used Gluten free flour and it was very chick pea tasting.)
1 cup White sugar
2 tsp Baking Soda
1 cup Applesauce
2 tbsp Vanilla (mmmm... I love vanilla!)
2 egg whites
1/4 cup brown sugar
2 banana, sliced
2 snack pack cup of banana pudding
1/2 cup walnut pieces
Cinnamon to sprinkle on top

Combine the flour, sugar, & baking soda in one bowl.
Combine the Applesauce, vanilla, & egg whites in another bowl.

Slowly pour the wet ingredients into the dry and stir until moistened. Fold in the brown sugar, sliced banana, pudding, and walnut pieces.

Bake at 350 for 20 mins.

Not the most appealing muffins, but they were surprisingly tasty!

Next time I make these I plan to substitute the white and brown sugar with a healthier sweetener. The banana pudding adds great flavour!