Chocolate Zucchini Muffins


3 Eggs

2 Cups (440g) White Sugar

1 Cup (250ml) Vegetable or Olive Oil (I use olive oil)

1/3 Cup (45g) Cocoa Powder

1 1/2 tsp. Vanilla Essence

2 Cups Finely Grated Zucchini

3 Cups (375g) S.R. Flour

1 tsp. Bicarb. Soda

1/2 tsp. Baking Powder

1 tsp. Salt (optional)

1/4 tsp. Cinnamon


Preheat oven to 180 degrees C. Lightly grease or line two 12 cup muffin tins with patty pans/muffin cases.
In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soda, baking powder, salt, and cinnamon. Mix until just moist.
Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 180 degrees C for 20 to 25 minutes.
Remove from pan and let cool on a wire rack. Store loosely covered.