Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

152
Larry B 0

"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."

Ingredients {{adjustedServings}} servings 217 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
  2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
  3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
  4. Pour 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.
Tips & Tricks
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Reviews 152

  1. 201 Ratings

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SANDYBREIT
9/15/2004

I love these! The first time I followed the recipe exactly, the second time I added about 3/4 cup of walnuts and substituted applesauce for half the oil. Very moist either way! One of my favorite "zucchini bread" recipes.

EVELLINGSON
8/11/2009

These were great! I used a cup of apple sauce instead of the oil and cut the sugar in half to make them a little healthier.

PRAIRIEMOMMY
8/6/2003

I changed it a bit, since I didn't have cardamom on hand~ doubled the cinnamon instead. I also did half brown/half white sugar and it still turned out great.