½ cup unsalted butter, softened
½ cup oil
1 ¾ cup sugar
2 teaspoons pure vanilla extract
1 teaspoon Nielsen Massey orange extract, optional
1 teaspoon Nielsen Massey chocolate extract, optional*
2 cups shredded zucchini
½ cup buttermilk or plain yogurt
2 ½ cups all-purpose flour
¼ cup cocoa (1/3 cup for more chocolate taste)
¼ teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
1/8 teaspoon cinnamon
½ cup semi-sweet chocolate chips
Zest of one orange, finely minced
2 cups confectionersâ€™ sugar
1 teaspoon orange extract (Nielsen Massey preferred)
Water or orange juice, as required
* Email Nielsen Massey or Williams Sonoma for these fabulous new extracts
Preheat oven to 375 F. Line a baking sheet with parchment paper. Line 14-16 muffin cups with muffin liners and set aside.
In a large mixing bowl, cream the butter and oil and then blend in the sugar, eggs, vanilla and buttermilk or yogurt. Fold in zucchini, then the dry ingredients and chocolate chips and the orange zest, and blend slightly.
Scoop into prepared muffin cups, garnishing with a shred of orange zest on each muffin and a few more chocolate chips. Place on the baking sheet and in oven, on upper third of oven.
Bake until muffins spring back when gently touched, about 25-32 minutes. Meanwhile, make glaze by whisking together ingredients to make a gloppy glaze.
Once the muffins have cooled about 15 minutes, dip, if desired, in lemon orange glaze. Dip twice, and let glaze set.
These freeze well.
Makes about 12-16, dependingon size.
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