Ingredients
1
(16.6-oz.) pkg. date bread & muffin mix*
3/4
cup milk
1/4
cup oil
2
eggs
2
oz. unsweetened baking chocolate, melted
1
cup shredded peeled zucchini
1/2
cup miniature semisweet chocolate chips
Preparation
Heat oven to 400°F. Line 12 muffin cups with paper baking cups.
In large bowl, combine all ingredients except zucchini and chocolate chips; beat 50 to 75 strokes with spoon until mix is moistened. Fold in zucchini and chocolate chips. Batter will be stiff. Divide batter evenly into paper-lined muffin cups. Muffin cups will be nearly full.
Bake at 400°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove from pan. Serve warm or cool.
