21/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 cup ground flaxseed
1/2 cup margarine
1/4 cup canola oil
1 1/2 cups granulated sugar
1 teaspoon vanilla
2 eggs
1/2 cup sour 1% milk
2 cups finely grated, unpeeled zucchini
Preheat oven to 350 degrees.
In a bowl, combine flour, cocoa, salt, baking powder, baking soda and ground flax. In a separate bowl, cream margarine, oil and sugar. Add eggs and sour milk. Add flour mixture, stirring until just mixed. Add zucchini and mix. Fill paper baking cups half to two thirds full. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Remove and cool on rack. Yields 24 muffins.