Zucchini and chocolate pair up to make these muffins moist and delicious. With pretty packaging, these sweet treats make great food gifts for family and friends.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 325 degrees F. Line 2 cupcake pans with foil liners.

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  • In medium-size bowl, blend flour, cocoa powder, baking soda, cinnamon and salt; set aside. Stir together milk and vinegar in a small bowl; set aside.

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  • In large bowl, beat butter, oil and sugar on medium-high speed for 3 minutes or until light and fluffy. Add eggs and vanilla; beat until combined. Add milk mixture and beat well.

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  • On low speed, gradually add flour mixture; beat until just combined. Stir in zucchini and 1/2 cup of the chips. Fill prepared indents 2/3 full (a generous 1/4 cup) and sprinkle with remaining 1/2 cup chips and the nuts.

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  • Bake at 325 degrees F for 20 to 28 minutes or until toothpick inserted in centers comes out clean. Cool completely on a wire rack.

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