Chocolate Zucchini Muffins

 Who would have thought chocolate and zucchini would be a good combination?  I have always had a hard time finding a good chocolate muffin recipe just by themselves, but these are wonderful!  I might actually grind the zucchini next time, but I couldn't tell it was grated into the recipe at all.  My kids ate it up!  They loved them.   Shhh!  Don't tell them there is a vegetable in there!

What's your favorite Zucchini Recipe?

Recipe compliments from http://allrecipes.com/Recipe/Chocolate-Zucchini-Muffins/Detail.aspx?ms=1&prop25=87945295&prop26=DailyDish&prop27=2012-07-08&prop28=RecipeOption&prop29=FullRecipe&me=1

Ingredients

3 eggs

2 cups white sugar

1 cup vegetable oil

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons vanilla extract

2 cups grated zucchini

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 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.