Chocolate Zucchini Muffins (or cake)

If it's got zucchini in it, it has to be good for you, right? And if you call it a muffin and not a cupcake, then you know you're eating healthy!

While it's more fun to eat as "muffins", you can also make it as a 13x9 cake.


Chocolate Zucchini Cake

1/2     cup   margarine, softened

1/2     cup   oil

1 3/4  cup   sugar

2        large eggs

1        tsp    vanilla

1/2     cup   buttermilk

2 1/2  cups  flour

1/4     cup   cocoa

1        tsp    baking powder

1        tsp    baking soda

1        tsp    cinnamon

1/8     tsp    ground cloves

3/4    cups  chopped pecans, divided

2       cups  zucchini, finely chopped or grated

1/2    cup   chocolate chips (optional)

Grate or chop zucchini.

If you don't have buttermilk (and who does?), just add a tsp of vinegar to the milk and let sit a couple of minutes.

Cream margarine with oil and sugar. Slowly beat in eggs, vanilla and buttermilk.

In separate bowl, combine flour, cocoa, baking powder, soda, cinnamon and cloves.

Stir flour mixture into creamed mixture.

Add 1/4 cup pecans and all the zucchini.

Pour batter into 2 lined muffin tins or lightly greased and floured 13x9 inch pan. 

Sprinkle chocolate chips and remaining 1/2 cup chopped nuts on top.

Bake @ 325°
Muffins: 20 - 25 minutes

Cake: 45 to 50 minutes or until cake tests done when a knife put in the centre comes out clean.