Chocolate Zucchini Muffins Loaf Recipes

CHOCOLATE ZUCCHINI MUFFINS

Chocolate Zucchini Muffins image

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

Provided by Bake.Eat.Repeat.

Time 35m

Number Of Ingredients 13

Ingredients

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder (Dutch process)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup milk
2 large eggs
1 teaspoon vanilla
1/2 cup granulated sugar
1/4 cup brown sugar, lightly packed
1 1/2 cups grated zucchini, drained
1/2 cup semi-sweet chocolate chips

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.

Nutrition Facts : Calories 255 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 muffin, Sodium 201 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CHOCOLATE ZUCCHINI MUFFINS

Chocolate Zucchini Muffins image

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

Ingredients

3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom

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 LOAF

Chocolate Zucchini Loaf image

Adriene Lujbli stirs grated zucchini into this no-fuss loaf. "I fix it whenever my family wants something chocolaty," notes the Gilboa, New York baker. "Try it in your bread machine if it has a quick bread setting," she says.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup grated unpeeled zucchini
1/2 cup semisweet chocolate chips

Steps:

In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 180 calories, Fat 8g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 180mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE ZUCCHINI MUFFINS

Chocolate Zucchini Muffins image

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

Ingredients

3 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
½ teaspoon baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom

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

CHOCOLATE ZUCCHINI BREAD

Chocolate Zucchini Bread image

I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.-Shari Mckinney, Birney, Montana

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

Ingredients

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

Steps:

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

TRIPLE CHOCOLATE ZUCCHINI LOAF, OR MUFFINS

Triple Chocolate Zucchini Loaf, or Muffins image

I have tried many chocolate zucchini recipes, but this one, with 3 sources of chocolate, is the most delicious! The sour cream makes it a very moist loaf, and best of all, it is super easy to make! This recipe can easily be made into muffins (picture), by spooning batter into greased muffin tins, and baking for 25 minutes.

Provided by valandsnoopy

Categories Dessert

Time 1h30m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 13

Ingredients

2 (1 ounce) unsweetened chocolate squares
3 eggs
2 cups white sugar
1 cup vegetable oil
2 1/2 cups zucchini (grated)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semi-sweet chocolate chips
1 tablespoon cocoa
1 cup sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9X5 inch loaf pans, or 24 muffin tins. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla, sour cream, and chocolate; beat well.
In another bowl combine flour, baking soda, salt, cinnamon, cocoa, and chocolate chips. Add to the egg mixture.
Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes,(25 minutes for muffins), or until a toothpick inserted into the center of a loaf comes out clean.
Cool, slice, and enjoy!

Nutrition Facts : Calories 301.2, Fat 17.4, SaturatedFat 5, Cholesterol 33.9, Sodium 202.2, Carbohydrate 35.6, Fiber 1.4, Sugar 24.3, Protein 3.3

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