Best Double Chocolate Muffins Recipe Recipes Recipe For Zucchini

CHOCOLATE ZUCCHINI MUFFINS

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.

CHOCOLATE ZUCCHINI MUFFINS

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.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line a muffin tin with paper liners or lightly spray with non-stick cooking spray and set aside.
• In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
• In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
• Stir in the grated zucchini.
• Add this mixture to the dry ingredients and stir until just combined.
• Fold in the chocolate chips.
• Fill the prepared muffin tin until the cups are 3/4 full and bake for 20-22 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
• Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
• Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.

FLOURLESS DOUBLE CHOCOLATE CHIP ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line muffin cups with aluminum foil liners.
• Mix almond butter, banana, cocoa powder, ground flax seeds, honey, vanilla extract, and baking soda together in a bowl until batter is well blended; fold in zucchini and semisweet chocolate chips. Scoop batter into the prepared muffin cups. Top each with bittersweet chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place muffins on a wire rack to cool.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
• In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
• In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
• Gradually add the dry ingredients into the sugar mixture and mix until just combined.
• Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
• Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
• If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
• Bake in preheated oven for 18-22 minutes.

HEALTHY DOUBLE CHOCOLATE ZUCCHINI BRAN MUFFINS

Steps:

• Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.
• In a medium bowl, stir together the oat bran, Greek yogurt, ½ cup of milk, and vanilla extract. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
• In a separate bowl, whisk together the cocoa powder, flour, baking powder, cinnamon, nutmeg, allspice, and salt. In a third bowl, whisk together the coconut oil and egg whites. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Alternate between adding the flour mixture and remaining ¼ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the zucchini and 2 ½ tablespoons of miniature chocolate chips.
• Evenly divide the batter between the prepared muffin cups, and press the remaining miniature chocolate chips into the tops. Bake at 350°F for 20-23 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.