Chocolate Zucchini Muffins

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 zucchini and mix. Add dry ingredients, stirring until just mixed.

Fill 24 paper muffin baking cups half to two-thirds full of batter.

Bake at 350 degrees for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean.

Remove muffins from muffin tins and cool on wire rack.

*To sour milk, place 1/2 tablespoon vinegar or lemon juice in a 1/2 cup measure and fill with 1% milk.  Let stand a few minutes.