Chocolate Cherry Zucchini Muffins

Chocolate Cherry Zucchini Muffins

Ingredients:

• 1½ cups unbleached wheat flour
• ½ cup unsweetened baking cocoa
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp ground nutmeg
• ⅛ tsp ground cloves
• ¾ cup brown sugar
• ½ cup butter, softened
• 2 eggs
• ½ cup buttermilk
• 2 tsp vanilla
• ½ lb zucchini, grated (about 1 or 2 whole zucchini)
• 1 cup frozen cherries, chopped
• ½ cup chocolate chips

Instructions:

1. Preheat the oven to 350°F. Line a muffin pan with baking cups. 
2. In a medium bowl, whisk together flour, baking cocoa, cinnamon, baking soda, baking powder, salt, nutmeg, and cloves.
3. In a second bowl, cream together butter and brown sugar until fluffy, about 2 minutes.
4. Beat eggs into the butter-sugar mixture, one at a time. Then add buttermilk and vanilla until well blended.
5. Stir in flour mixture until just combined. Fold in zucchini, cherries, and chocolate chips. Do not overmix. Batter will be thick.
6. Fill each baking cup to the top.
7. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay). 
8. Allow muffins to cool in the pan 2-5 minutes before removing to a rack.

Muffins may be frozen for up to 3 months in an airtight container.

Makes about 15 muffins