Ingredients:

• 1 1/2 cups all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 cup ground flaxseed

• 1/2 cup margarine or butter

• 1/4 cup vegetable oil

• 1 1/2 cups granulated sugar

• 2 eggs

• 1/2 cup buttermilk

• 2 cups finely grated zucchini

Directions:

1. Preheat oven to 350 degrees. Prepare two 12 cup muffin tins with paper baking cups or spray with nonstick spray or olive oil spray. Set aside.

2. In a large bowl, combine flour, cocoa, salt, baking soda and powder, and ground flaxseed.

3. In a separate medium bowl, cream margarine, oil, and sugar.

4. Add eggs and buttermilk and continue to beat until incorporated.

5. Add in flour mixture and stir until just combined.

6. Add zucchini to batter and mix in.

7. Fill cups half to two-thirds full.

8. Bake 18-20 minutes or until inserted toothpick comes out clean.

9. Remove and cool on wire rack.

10. Dust powdered sugar over tops of muffins if desired.