Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::24
Yield::2 dozen muffins
Ingredients
Oops! Something went wrong. Our team is working on it.
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.