This is a great tasting recipe to use up zucchini and they freeze well. The recipe is from Taste of Home – the only change I made was to add more nuts
Ingredients: [‘butter’, ‘canola oil’, ‘sugar’, ‘eggs’, ‘milk’, ‘vanilla extract’, ‘all-purpose flour’, ‘baking cocoa’, ‘baking soda’, ‘salt’, ‘ground cinnamon’, ‘zucchini’, ‘miniature semisweet chocolate chips’, ‘pecans’]
Quantity of Ingredients: [“1/2 cup butter, softened “,”1/2 cup canola oil”,”1 3/4 cups sugar”,”2 eggs”,”1/2 cup milk”,”1 teaspoon vanilla extract”,”2 1/2 cups all-purpose flour”,”1/4 cup baking cocoa”,”1 teaspoon baking soda”,”1/2 teaspoon salt”,”1/2 teaspoon ground cinnamon”,”2 cups shredded zucchini”,”1/4 cup miniature semisweet chocolate chips”,”1/2 cup chopped pecans”]
Number of Servings: 1
Steps: [‘In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips.’, ‘Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.’]