1 cup flour
¾ cup sugar
1/3 cup unsweetened cocoa powder
½ tsp. salt
½ cup buttermilk (or whole milk + 2 tsp. vinegar)
¼ cup vegetable oil
1 egg, beaten
1 tsp. vanilla
¾ cup grated zucchini
½ cup boiling water
½ cup bittersweet or semisweet chocolate chips, melted
Preheat oven to 350 degrees. Line a muffin tin with paper liners. Whisk together flour, sugar, cocoa and salt. In a separate bowl whisk together buttermilk, oil, egg and vanilla. Combine wet and dry ingredients and stir in zucchini and boiling water. Fill muffin cups ¾ full. Bake for 15-17 minutes until tops spring back. To serve, drizzle muffins with melted chocolate. Makes 12 muffins.
