 | | Directions |
- Preheat oven to 350 degrees.
- Place paper liners in muffin pan.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cocoa powder, ground cloves, cinnamon, nutmeg, and salt. Cut in shortening until flour mixture resembles coarse meal.
- Slightly beat eggs. Add eggs, milk, zucchini, and vanilla. Stir until just combined. Add nuts if desired.
- Spoon into muffin tins, filling 1/2 to 2/3 full.
- Bake in preheated oven 15-20 minutes. Cool on racks.
TIP: to sour milk, add 1 tsp of lemon juice or cider vinegar and allow to sit for 5 minutes before using. |
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Prep Time: 30 minutes
Cook Time: 15 minutes
Container: large bowl and muffin tins
Servings: 12
|  | | Ingredients | | - | | 2 1/2 cups all purpose flour |
| - | | 1 cup white sugar |
| - | | teaspoon baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/4 teaspoon fresh nutmeg or 1 teaspoon ground nutmeg |
| - | | 1/4 teaspoon ground cloves |
| - | | 1/2 teaspoon salt |
| - | | 1/3 cup cocoa powder |
| - | | 1/2 cup vegetable shortening |
| - | | 1/4 cup sour milk (see TIP) |
| - | | 2 medium eggs |
| - | | 1 3/4 cups shredded zucchini |
| - | | 1 1/2 teaspoons vanilla extract |
| - | | 1/2 cup nuts (optional) |
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