In my ripe old age, I’ve started to upgrade my kitchen tools a little bit. Sure, that cheap muffin tin that came with a set of 14 other bakeware items for $15.99 in 2004 still works … as long as it’s lined with papers. If I don’t have any muffin liners, I might have to pry out muffins with a butter knife and pray they don’t fall apart.
I am continually amazed at just how easy it is to pop muffins and other baked goods out of these babies. Cereal bar cookies? No problem at all in the silicone pan, but would not come out of my regular ones at all.
2 tsp. unsweetened dark cocoa powder (or regular is fine)
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 medium zucchini, shredded (about 1 c. shredded zucchini)
1/2 c. milk (any kind is fine – I used coconut milk)
4 T butter, melted (or oil)
1/2 tsp. almond extract
1/2 c. mini or regular chocolate chips
Preheat oven to 400F.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cocoa powder, cinnamon, nutmeg, and salt. In a small bowl, combine shredded zucchini, milk, butter, egg, and almond extract and stir well. Pour wet ingredients into dry and mix until just combined. Fold in chocolate chips.
Fill greased muffin cups 2/3 full. Baked for about 23-25 minutes, until a toothpick inserted in middle of a muffin comes out clean. Cool on a rack.