2 C finely grated Zucchini
1/3 C boiling water
1 1/2 C Flour
1/2 C Hershey's Cocoa Powder
1 C Sugar
1 1/4 tsp Baking Soda
1 t salt
1/2 C Vegetable oil
1/4 C Mayonnaise
3 Large Eggs
1 tsp Vanilla
3 Large Eggs
1 tsp Vanilla
Directions
Preheat oven to 350 degrees. In large bowl, pour boiling water over zucchini then stir. Add vegetable oil, mayonnaise, eggs, sugar and vanilla, mix until well combined. In a separate bowl stir together flour, cocoa, baking soda and salt then slowly add to wet ingredients until well combined. Line muffin tins with paper muffin liners and use a 1/4 cup measure to pour batter into cups. Bake for 24-28 minutes. Yields 18 muffins.
Optional: add 1 cup of chocolate chips to batter before pouring batter into muffin tins. Looking to make these muffins in a lower fat version-replace the mayonnaise with 1/2 cup of apple sauce.
Optional: add 1 cup of chocolate chips to batter before pouring batter into muffin tins. Looking to make these muffins in a lower fat version-replace the mayonnaise with 1/2 cup of apple sauce.
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