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Double Chocolate Zucchini Muffins

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

this is my adaptation/combination of several different zucchini muffin recipes. it's flexible and invites substitutions - yellow squash for the zucchini, different proportions of white and whole wheat flour, stir in walnuts instead of the chocolate chips, etc. etc. make it your own!

Time: 40 minutes

Steps:

  • stir together whole wheat flour , white flour , cocoa , salt , baking soda , baking powder , and ground flax
  • in a separate bowl , cream together butter , oil , and sugar
  • add the eggs and soured milk to the creamed butter / sugar mixture
  • fold liquid ingredients into the flour mixture
  • when flour mixture is becoming moistened , fold in shredded zucchini and chocolate chips
  • pour into greased muffin tin
  • bake for 18-20 minutes in a 350 degree preheated oven
  • let cool briefly in pan , then remove muffins to wire rack to cool completely
  • these freeze wonderfully , just pack into a sealable plastic bag when room temperature and place in freezer


double chocolate zucchini muffins image

Number Of Ingredients: 14

Ingredients:

  1. whole wheat flour
  2. flour
  3. cocoa powder
  4. salt
  5. baking soda
  6. baking powder
  7. ground flax seeds
  8. butter
  9. oil
  10. sugar
  11. eggs
  12. sour milk
  13. zucchini
  14. semi-sweet chocolate chips


DOUBLE CHOCOLATE ZUCCHINI MUFFINS

This is my adaptation/combination of several different zucchini muffin recipes. It's flexible and invites substitutions - yellow squash for the zucchini, different proportions of white and whole wheat flour, stir in walnuts instead of the chocolate chips, etc. etc. Make it your own!

Recipe From food.com

Provided by Jessi L

Time 40m

Yield 24 muffins, 24 serving(s)

Steps:

  • Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax.
  • In a separate bowl, cream together butter, oil, and sugar.
  • Add the eggs and soured milk to the creamed butter/sugar mixture.
  • Fold liquid ingredients into the flour mixture.
  • When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips.
  • Pour into greased muffin tin.
  • Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.


Double Chocolate Zucchini Muffins image

Number Of Ingredients: 14

Ingredients:

  • 1 cup whole wheat flour
  • 1 1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup ground flax seeds
  • 1/4 cup butter
  • 3/8 cup oil
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup sour milk, 1%
  • 2 cups shredded zucchini
  • 3/4 cup semi-sweet chocolate chips


FLOURLESS DOUBLE CHOCOLATE CHIP ZUCCHINI MUFFINS

A moist chocolaty muffin that's free of flour and refined sugar, but full of flavor and yumminess.

Recipe From allrecipes.com

Provided by A Day In the Kitchen

Time 55m

Yield 8

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.


Flourless Double Chocolate Chip Zucchini Muffins image

Number Of Ingredients: 10

Ingredients:

  • ½ cup almond butter
  • 1 ripe banana, mashed
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons ground flax seeds
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 cup finely grated zucchini, excess moisture squeezed out
  • ¼ cup semisweet chocolate chips
  • ¼ cup bittersweet chocolate chips, or to taste


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.

Recipe From allrecipes.com

Provided by Larry B

Yield 24

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 image

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


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