Ingredients
1/2 cup butter, softened1/2 cup canola oil1-3/4 cups sugar2 eggs1/2 cup milk1 teaspoon vanilla extract2-1/2 cups all-purpose flour1/4 cup baking cocoa1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon2 cups shredded zucchini1/4 cup miniature semisweet chocolate chips1/4 cup chopped pecans
Preparation
In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
