DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Steps:
- Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
- Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
- Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
- Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
- Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.
TARA'S CHOCOLATE ZUCCHINI MUFFINS
Make and share this Tara's Chocolate Zucchini Muffins recipe from Food.com.
Provided by MissingWhiteWings
Categories Quick Breads
Time 30m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Combine dry ingredients.
- Cream butter, sugar and oil until fluffy. Add in eggs one at a time, then vanilla.
- Stir in sour milk and grated zucchini.
- Combine wet and dry ingredients, then fold in chocolate chips (or you can just sprinkle a few on top of each muffin before they go in the oven(.
- Bake at 375 for about 20 min.
Nutrition Facts : Calories 254.5, Fat 12.8, SaturatedFat 4.7, Cholesterol 37.3, Sodium 133.4, Carbohydrate 33.2, Fiber 1, Sugar 21.4, Protein 2.9
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
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