Chocolate and Zucchini Muffins

Ingredients

• 3 cups white whole wheat flour (I use King Arthur brand)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• pinch cayenne pepper (optional)
• 1/2 cup cocoa powder
• 4 large eggs (room temperature)
• 2 1/2 cups granulated sugar
• 1/2 cup canola oil
• 3/4 cup applesauce
• 1/4 cup unsalted butter (melted)
• 3 cups shredded zucchini (lightly tamp it down into the cup)

Instructions

1. 1

   Preheat oven 350F. Lightly grease or line 2 ½ dozen muffin cups with paper liners.

2. 2

   Sift the flour, baking powder, baking soda, salt, cinnamon and cocoa powder into a large bowl, then whisk until blended and set aside.

3. 3

   In mixing bowl, beat eggs on high speed with an electric mixer for 2−3 minutes gradually adding the sugar. Beat until mixture is pale yellow, thick and creamy.

4. 4

   Add oil, applesauce and melted butter; beat until well mixed.

5. 5

   Add the flour mixture to the egg mixture and fold gently by hand until dry ingredients are completely moistened and mixed.

6. 6

   Stir in zucchini.

7. 7

   Using a standard ice cream scoop, fill muffin cups about 2/3 full.

8. 8

   Bake 25 minutes or until wooden pick inserted in cupcake comes out clean.

9. 9

   Cool. Dust with powdered sugar or add a chocolate glaze or frosting, if desired, but really not needed.