Chocolate Cake Mix Muffins with Pumpkin and Zucchini
User Reviews
5
Chocolate Cake Mix Muffins with Pumpkin and Zucchini
Description
This recipe begins by finely grating zucchini, drying it to reduce moisture, then chopping it to small pieces for even distribution in the batter. The pumpkin adds moisture and a mild earthiness. Mixing the boxed chocolate cake mix with eggs or flax eggs and the prepared pumpkin and zucchini yields a thick, rich batter.
Folding in chocolate chips and chopped walnuts adds bursts of sweetness and crunch. The batter goes into paper-lined muffin tins filled slightly over halfway. These bake at 350°F for about 25-28 minutes, with doneness checked by toothpick insertion to ensure a fully cooked interior.
The combination of chocolate, pumpkin, and zucchini results in a tender muffin with balanced moisture and varied textures. The recipe allows substitution of flax eggs for traditional eggs for a vegan-friendly option. Cooling the muffins on a rack before serving prevents sogginess.
Ingredients
- 1 cup zucchini about one small-medium squash, finely grated
- 1 can pumpkin pureed, 15 oz
- 1 devil's food cake mix box
- 2 egg or 2 flax eggs (see notes, large
- ¾ cup walnut plus extra for topping (optional, baking, chopped
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F and prep a muffin tin with paper liners.
- Coarsely grate your zucchini with a box grater, gather into a pile, and chop into teeny pieces.
- Pat/squeeze dry with paper towels to remove any moisture.
- Next pour your cake mix in a large bowl (make sure you use chocolate cake mix) and add your can of pumpkin, eggs (or flax eggs), and zucchini.
- Stir until just moistened, then fold in your chocolate chips and walnuts.
- Annnd you're done!
- Pour batter into paper lined muffin tins or foil loaf pans spritzed with a little oil and fill each a little over half-way. Recipe should yield approx. 18-20 muffins.
- Bake at 350°F for 25-28 minutes. To check for doneness, insert a toothpick in the center to test for a fluffy fully-cooked center. Bake times may vary from oven to oven based on calibration/temperament.
- Remove from the oven and allow to cool on a wire rack.
- Faceplant.
Notes
- To make flax eggs, mix 2 tablespoons ground flaxseed with 6 tablespoons water and chill for 15-20 minutes until thickened; stir gently before use.
- Nutrition facts are estimated using an online calculator and should be adjusted as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 217mg | 9% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 3717IU | 74% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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