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Chocolate Zucchini Muffins Recipe

Recipe by: 106a802496d678ba

"A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
  • 2In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
  • 3Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
  • 4Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.
Ingredients
  • 24 servings
  • 217 cals
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
Nutrition

Amount per serving ( 5 total)

  • Calories:
    217
    11%
  • Fat:
    10.1
    16%
  • Carbs:
    29.7
    10%
  • Protein:
    2.7
    5%
  • Cholesterol:
    23
    8%

Based on a 2,000 calorie diet

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