LOW-FAT CHOCOLATE ZUCCHINI MINI MUFFINS
A sweet snack your kids will gobble up and you can feel good about serving. Freezes well and defrosts quickly!
Provided by RAITIRA
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 36m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
- Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
- Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
- Scoop batter into prepared muffin tins.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 11.5 g, Fat 1 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 92.9 mg, Sugar 7.2 g
CHOCOLATE ZUCCHINI MINI-MUFFINS
Provided by Melissa Clark
Categories Food Processor Cheese Chocolate Dairy Egg Nut Vegetable Breakfast Brunch Dessert Bake Kid-Friendly Yogurt Summer Cookie Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes three dozen muffins
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray.
- 2. In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and half the orange zest.
- 3. In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.
- 4. Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes. Cool in the pans for about 10 minutes, then remove and let cool completely.
- 5. To make the icing, blend the cheese and butter in the bowl of a food processor until they are well combined and no lumps remain. Add the confectioners' sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth.
- 6. Ice the muffins with a knife (or forgo the icing if you'd like to convert these muffins from an after-dinner treat to a healthy breakfast). Serve the same day or store in the refrigerator for up to 3 days.
ZUCCHINI-CHOCOLATE CHIP MINI MUFFINS
Ready in only 35 minutes, these mini muffins are bursting with shredded zucchini, coconut and chocolate chips.
Categories Side Dish
Time 35m
Yield 30
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly spray 30 mini muffin cups with cooking spray.
- In large bowl, stir together flour, granulated sugar, brown sugar, salt, baking powder, baking soda and cinnamon. Make well in center of dry ingredients. Add eggs, vegetable oil, sour cream and vanilla; mix until well blended. Stir in zucchini, oats, chocolate chips and coconut just until combined. Fill muffin cups about 3/4 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly in pan; remove from pan to cooling rack. Cool completely.
Nutrition Facts : ServingSize 1 Serving
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
CHOCOLATE ZUCCHINI MUFFINS
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.
Provided by Larry B
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
- In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
- Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
- 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.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 29.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 169.8 mg, Sugar 17 g
WHOLE WHEAT VEGAN CHOCOLATE ZUCCHINI MINI MUFFINS
I just made this recipe today and it was WONDERFUL! Even my kids and husband, who arent vegan, loved these. Hope you all enjoy.
Provided by cutiepie83085
Categories Quick Breads
Time 27m
Yield 36 mini muffins, 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Grease mini muffin pan.
- Mix ground flax seed and water and set to the side.
- Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.
- In a separate bowl, cream flax seed mixture with applesauce and sugar.
- Add in almond milk, vanilla, zucchini.
- Stir until evenly combined.
- Add wet mixture to dry flour mixture and mix well.
- Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
CHOCOLATE ZUCCHINI MUFFINS
I found this recipe on Allrecipes. It is so delicious! Perhaps not for those on a low-fat diet, but all in all, pretty good for you. Moist, chocolate-y and so good. My husband hates zucchini, but he will eat these. Prep time does not include shredding zucchini. At the advice of a reviewer, I am posting this note. If you find that the cocoa will clump if you mix it with the vanilla and zucchini, you can add it instead with the flour and other dry ingredients. Enjoy!
Provided by Amanda Beth
Categories Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Lightly grease two 12 cup muffin tins with shortening or line with paper cups.
- In a large bowl, beat eggs.
- Beat in sugar and oil.
- Add cocoa, vanilla, zucchini, and stir well.
- Stir in flour, baking soda, baking powder, salt and spices.
- Mix just until moist.
- Pour batter into prepared muffin tins until 2/3 full.
- Bake at 350 for 20-25 minutes.
- Remove from pan and cool on a wire rack.
- Store loosely covered.
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