Books and Afternoon Tea

Ingredients:

1 cup of butter at room temperature

11/3 cup sugar

4 eggs

2 tspn vanilla extract

1 Tbpsn  orange zest

3 cups grated zucchini

2 1/2 cups  All purpose flour

1 cup unsweetened cocoa powder

1 tspn cinnamon powder

1/2 tspn salt

1Tbsp baking powder

1/2 cup semi sweet chocolate chips

1/2 cup crushed walnuts or pecans

 

Method

1. Preheat oven to 350 F. Butter and line a muffin pan with paper liners

2. Combine all the dry ingredients ( APF, cocoa pwder, salt, cinnamon, powder and baking powder) using asieve. if your Cocoa powder is clumped, make sure that you remove them using a spatula or a spoon  and crushing them against  the sieve. Add the chocolate chips and nuts and keep aside

3. Cream the butter and sugar in a large bowl using a handheld mixer- I had to change the bowls once. This batter makes 24 muffins. so get the biggest bowl that you can.

4. Add eggs one by one to the butter and sugar  and mix well after each addition.

5. Add the vanilla extract and orange zest .

6. Then add the shredded zucchini

7. Now add the dry batter to the wet mixture in three parts, mixing well each time.

8. Using an icecream scoop , portion out a scoop in each lined muffin cup.

9. Put it in the preheated oven for 25-30 mins till it is done. Use a toothpick to determine if the cake is done.