CHOCOLATE ZUCCHINI MUFFINS

1. 1/2 cup all-purpose flour
2. ½ cupbrown sugar
3. ½ teaspooncinnamon
4. ¼ cup (½ stick)Challenge Butter, softened
5. ½ cupchopped walnuts
6. 2½ cupsall-purpose flour
7. 6 Tablespoonscocoa
8. 1 teaspoonsalt
9. 1 teaspoonbaking powder
10. ½ teaspoonbaking soda
11. ¾ cup (1½ stick)Challenge Butter
12. 1 cupsugar
13. ¾ cupbrown sugar
14. 3eggs
15. 2½ cupsgrated zucchini (unpeeled)
16. 1 teaspoonvanilla

1. Preheat oven to 350°F. Butter two standard 12-cup muffin pans or line pans with paper liners.

2. Step 2

   Combine ½ cup each of flour and brown sugar with cinnamon in a small bowl. Blend in ¼ cup butter with fork until mixture resembles coarse crumbs. Stir in nuts and set streusel mixture aside.

3. Step 3

   In a large bowl, whisk together flour, cocoa, salt, baking soda, baking powder. Set aside.

4. Step 4

   In a mixing bowl, cream butter and sugar until light and fluffy.

5. Step 5

   Beat in eggs.

6. Step 6

   Blend in flour mixture along with zucchini and vanilla.

7. Step 7

   Divide mixture between prepared muffin cups (about ¼ cup per each cup) and top with streusel mixture (about 1 Tablespoon per each muffin).

8. Step 8

   Bake for 20-25 minutes or until center is firm and tests done.

Source: Challenge Home Economist