Chocolate Zucchini Cakemuffins Recipes
CHOCOLATE ZUCCHINI MUFFINS
Chocolate, zucchini and nuts come together in a super moist muffin.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, stir flour, brown sugar, cocoa, baking soda, and salt with spoon. In small bowl, beat buttermilk, melted butter, egg and vanilla with whisk until blended. Pour buttermilk mixture into flour mixture; stir until just moistened. Stir in zucchini, chocolate chips and walnuts. Divide batter evenly among muffin cups.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 17 g, TransFat 0 g
ZUCCHINI-CHOCOLATE CHIP MUFFINS
Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. -Janet Pierce DeCori, Rockton, Illinois
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 234 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 213mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE ZUCCHINI CAKE/MUFFINS
This is not a bunch different from many other recipes here at Recipezaar, the prinicple difference being that it uses sour cream instead of buttermilk. This version of the recipe comes from a church cook book. I used this recipe because most zucchini chocolate cake recipes had rather shocking amounts of eggs, oil and even chocolate in them as if the zucchini some how nullified any less healthy ingredients. I will submit this as written and then share what I do to lighten it and turn it into cupcakes/muffins, which I leave unfrosted. Even lightened up, this has a nice moist texture and is very tasty.
Provided by MollyJ
Categories Kid Friendly
Time 1h
Yield 24 muffins/cupcakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter, oil and sugar.
- Add eggs, vanilla, sour cream and cocoa to mixture; mix well.
- Then add zucchini, flour, salt, soda, and baking powder.
- Bake in a greased 9 x 13 inch pan at 350 degrees until it tests done OR.
- Bake in muffin tins lined with cup cake papers in a 350 degree oven for 25 to 28 minutes.
- To LIGHTEN IT UP, I use 1/4 cup butter, 1/4 cup canola oil and 1/2 cup applesauce. I also use 1 1/2 cup whole wheat pastry flour and 1 cup white flour.
Nutrition Facts : Calories 210.1, Fat 11, SaturatedFat 4.4, Cholesterol 32, Sodium 196.4, Carbohydrate 25.9, Fiber 0.6, Sugar 14.9, Protein 2.5
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