What a great change from zucchini bread. I was looking for a recipe for zucchini bread, when I came across this recipe. I love chocolate as you know so I went for it. Wicked good, oh no I am now talking like a Mainiac, after spending two weeks there. Ha Ha. I would but tiny chocolate chips on the top before putting them in the oven next time for a little extra chocolate kick. I didn't have any cardamom but it was still good.
Ingredients:
1 eggs 2/3 cup white sugar 1/3 cup vegetable oil 1 tablespoon and 2-1/4 teaspoons unsweetened cocoa powder 1/2 teaspoon vanilla extract 2/3 cup grated zucchini 1 cup all-purpose flour | 1/4 teaspoon baking soda 1/8 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon ground cardamom |
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners. |
| 2. | In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well. |
| 3. | Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist. |
| 4. | Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered. |
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