Chocolate Zucchini Muffins

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 3  eggs 
• 3 cups flour all-purpose
• 0.3 teaspoon ground cardamom 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground nutmeg 
• 1 teaspoon salt 
• 0.3 cup cocoa powder unsweetened
• 1.5 teaspoons vanilla extract 
• 1 cup vegetable oil 
• 2 cups sugar white
• 2 cups zucchini grated

Equipment

• bowl
• frying pan
• oven
• wire rack
• muffin tray

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
2. In a large bowl beat the eggs. Beat in the sugar and oil.
3. Add the cocoa, vanilla, zucchini and stir well.
4. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom.
5. Mix until just moist.
6. Pour batter into prepared muffin tins filling 2/3 of the way full.
7. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.
8. Remove from pan and let cool on a wire rack. Store loosely covered.