It’s that time of year again!! 🙂 I found this yummy recipe in Sesame Street Parents magazine in the summer of 2000 (so you know it’s good, I’ve had it a while!)
Yield: 16 muffins, 1 large loaf or 2-3 small loaves
1 med. Zucchini, washed and stems trimmed
2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 tsp cinnamon
½ tsp ground cloves
½ tsp salt
½ tsp baking soda
¾ cup milk
½ cup (1 stick) butter, melted
2 eggs
1 tsp almond extract
1 cup walnut pieces (optional)
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Preheat oven to 350 degrees. Generously grease and flour the loaf pans or line the muffin pans with cupcake liners. Peel and grate zucchini until you have about 1 cup. Combine flour, sugar, cocoa, cinnamon, cloves, salt, and baking soda. Using a fork, toss the ingredients until they are well blended. In a separate, smaller mixing bowl, combine the milk, butter, eggs and almond extract. Add them to the dry ingredients and stir until blended. Pour the batter into the prepared pans and bake for about 25 minutes. Remove from oven and allow to cool for 15 minutes.
2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 tsp cinnamon
½ tsp ground cloves
½ tsp salt
½ tsp baking soda
¾ cup milk
½ cup (1 stick) butter, melted
2 eggs
1 tsp almond extract
1 cup walnut pieces (optional)
********************
Preheat oven to 350 degrees. Generously grease and flour the loaf pans or line the muffin pans with cupcake liners. Peel and grate zucchini until you have about 1 cup. Combine flour, sugar, cocoa, cinnamon, cloves, salt, and baking soda. Using a fork, toss the ingredients until they are well blended. In a separate, smaller mixing bowl, combine the milk, butter, eggs and almond extract. Add them to the dry ingredients and stir until blended. Pour the batter into the prepared pans and bake for about 25 minutes. Remove from oven and allow to cool for 15 minutes.
