Double Chocolate Zucchini Muffins Recipes

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.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

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.

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.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
• Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
• Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
• Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
• Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine sugar, oil, eggs and vanilla. Beat with an electric mixer until smooth and well blended.
• In a separate bowl, whisk together flour, cocoa powder, salt and baking soda.
• Add the flour mixture to the sugar-oil mixture. Beat on low speed until just combined.
• Spoon the batter evenly into 15 paper-lined muffin cups.
• Bake for 18-22 minutes, or until muffin tops spring slightly when touched. Let cool in the pan for 10 minutes before removing. While they cool, dot muffin tops with chocolate chips, if you desire!
• Enjoy!