Chocolate Zucchini Muffins Recipe

Prep Time::15 mins

Cook Time::20 mins

Total Time::35 mins

Servings::24

Yield::2 dozen muffins

Ingredients

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Original recipe (1X) yields 24 servings

3 large eggs

2 cups white sugar

1 cup vegetable oil

⅓ cup unsweetened cocoa powder

1 ½ teaspoons vanilla extract

2 cups grated zucchini

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon baking powder

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground cardamom

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.

Whisk eggs in a large bowl until smooth. Add sugar, oil, cocoa, and vanilla; whisk until well blended. Stir in zucchini. Add flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and cardamom; mix until just moist.

Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Transfer to a wire rack to cool completely; store loosely covered.

Cook’s Note

For an optional topping, use any, all, or a combination of equal parts brown sugar, chopped nuts, and mini chocolate chips. Sprinkle over muffins just before baking.

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