Chocolate Peanut Butter Zucchini Muffins

Ingredients:

• 2 eggs 

• 1/4 C salted butter – melted and cooled

• 1/3 C vegetable oil

• 3/4 C brown sugar 

• 1 teaspoon vanilla extract

• 1 1/2 C zucchini – shredded and packed, no need to drain liquid. 

• 1 C Niobrara Grain and Milling All Purpose Flour 

• 1/2 C Cocoa Powder

• 1 teaspoon baking soda

• Peanut butter- chunky or creamy works

Directions:

• Preheat the oven to 350°F. 

• Mix the wet ingredients. Using a bowl big enough for all the ingredients, mix the eggs, butter, oil, vanilla, and sugar.

• Add the dry ingredients. Add the dry ingredients to the top of the wet mixture. Combine the flour, cocoa powder, and baking soda on top first and then mix into the wet mixture.

• Stir in the zucchini. 

• Pour into muffin pan. With liners in the muffin tin, pour the mixture so that it is about 2/3 full.

• Put a teaspoon of peanut butter on top of each muffin.

• Bake for 18-24 minutes.