Name: Chocolate Zucchini Mini-Muffins
Yield: Makes three dozen muffins
Ingredients: 2 cups granulated sugar; 3/4 cup canola or vegetable oil; 2 1/2 teaspoons vanilla extract; 3 large eggs; 1/3 cup buttermilk or plain yogurt; 2 1/4 cups shredded zucchini; Zest of 1 lemon, finely grated; Zest (finely grated) and juice of 1 orange; 2 1/2 cups all-purpose flour; 1/2 cup cocoa powder; 11/2 teaspoons baking soda; 1 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 1/2 cup chopped pecans or walnuts (optional); 8 ounces Neufchâtel or cream cheese, at room temperature; 3 ounces unsalted butter, at room temperature; 1/3 cup confectioners' sugar

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Chocolate Zucchini Mini-MuffinsYunhee Kim

Tip:

To keep squash fresh for as long as possible, handle it carefully to avoid bruising, and don't wash it until just before use. If stored in a perforated plastic bag in the refrigerator, it should keep for 4 to 5 days.

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