Chocolate Zucchini Muffins

Though I really am in love with lemons and lavender, it seems fitting that I start off this new blog with a recipe that includes my first love - chocolate. :)

I got this from my desperate mother - desperate to find tasty ways to use up the plethora of zucchini and/or summer squash from her garden.  This may be my favorite way to eat squash ever.

Chocolate Zucchini Muffins
(yield - 24 muffins)

Ingredient list:
1/2 cup milk
1/4 teaspoon white vinegar
1/2 cup butter (softened)
1/2 cup vegetable oil
1 3/4 cups white sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups peeled and finely grated zucchini
1 cup chocolate chips
1/4 cup chopped pecans (optional)

Preheat oven to 325 degrees. Line 2 standard muffin pans with cupcake papers. Mix together the milk and vinegar and set aside. In a large bowl, beat the butter, oil, and sugar until creamy. Add eggs one at a time, blending after each egg. Add vanilla and milk mixture. In a separate bowl, mix together flour, cocoa powder, baking soda, cinnamon, and salt. Add to the wet mixture and mix very gently to combine (or stir by hand).  Add grated zucchini and half of the chocolate chips and stir to combine well. Spoon the batter into the cupcake papers, filling about 2/3 full. Top with the rest of the chips and the nuts (if using). Bake for 20 minutes, until a toothpick inserted at center comes out clean.