Chocolate Zucchini Muffins

Like muffins?  Like chocolate?  Like zucchini?

Well... even if you said no to the last one, I don't think you'll even NOTICE the green vegetable hiding in this gem.

So - here's variation no. 2 on zucchini.  :)

I guess I don't have too much to say, well, except that here are some pictures of one of my new BIRTHDAY DISHES!!!  Woohoo!!  (Thanks to my mommy - - - Anthro shopping spree!!!!).  Plan on seeing a few new dishes (no pun intended...) in the coming weeks/months sporting some new dinnerware.

Chocolate Zucchini Muffins

3 cups grated zucchini
2 1/3 cups flour
2/3 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 cup butter or oil
1 1/3 cup brown sugar
1/3 cup white sugar
2 tsp vanilla
4 eggs
1/2 cup milk
1 tsp cinnamon
1/2 tsp allspice
1 1/2 cups chocolate chips

Preheat oven to 350.  (or for two loaves of bread, grease a 9x5x3 loaf pan and set aside until ready to use).

In a mixer, combine the butter or oil and sugars together and beat until fluffy.  On medium speed, add the eggs one by one.  Next, combine the grated zucchini, vanilla, milk, cinnamon, and allspice with the wet ingredients and blend just until combined.  In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.  Turning off the stand mixer, add the dry ingredients to the wet and beat just until combined.  Turn off the mixer, add in the chocolate chips, mix once more, for about 10 seconds.

Pour the batter evenly into the muffin pans or the two loaf pans.

Bake muffins for 14-17 minutes, or until a toothpick inserted comes out clean and they "bounce back" with a light touch.  Bake loaves for 40-50 minutes, or again, until done (toothpick test).

Allow to cool for about 10 minutes before removing from the baking pans.