Queen Bee Chocolate Zucchini Muffins
Here's another way to sneak vegetables into dessert!
Makes 2 Dozen Muffins or Two 8” round cakes
Whisk together dry ingredients, set aside
3 cups Queen Bee Cake, Cookie, Muffin flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cardamom
2 cups white sugar, click for Sugar Alternatives
1 cup vegetable oil, or ½ cup oil and ½ cup unsweetened applesauce
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
Optional: 2/3 cup semi-sweet chocolate chips
Preheat oven to 350°.
Line two 12 cup muffin tins paper muffin cups. For layer cakes, grease two 8” round cake pans, line with parchment rounds, then grease parchment rounds. Set aside.
Whisk all dry ingredients in separate bowl and set aside.
In a large bowl, beat eggs. Beat in sugar and oil. Add cocoa, vanilla, zucchini, chocolate chips if using and stir well.
Stir in dry ingredients. Mix just until moist.
Pour batter into prepared muffin tins until 2/3 full or divide evenly in prepared cake pans.
Bake muffins at 350° for 25 minutes. Bake cake pans for 30 minutes until inserted toothpick comes out clean with few crumbs.
Allow cupcakes to cool in pan, on wire rack, for about 5 minutes before removing to cool completely on wire rack. Cool cakes for 10-15 minutes then invert pan on wire rack to cool completely.
Go to Frostings & Glazes for lots of frosting options.