Chocolate Zucchini Muffins Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
24 muffins
-
Calories
158 kcal
-
Course
Baked Goods
-
Cuisine
American
Chocolate Zucchini Muffins Recipe
Report
Rich and fudgy Chocolate Zucchini Muffins with double the chocolate! Freezer friendly instructions too!
Share:
Ingredients
- 4 egg large
- ½ cup vegetable oil
- ½ cup sour cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup cocoa powder unsweetened
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon espresso powder
- 3 cups zucchini shredded
- 1 bag semi-sweet chocolate chips 11 ounce, divided
Instructions
- Preheat oven to 425 degrees F. Spray two 12-count muffin pans with nonstick baking spray and set aside.
- In a large mixing bowl, combine the eggs, vegetable oil, sour cream, sugar, and vanilla until blended. Add in flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Mix until combined.
- Fold in zucchini and 1 1/2 cups chocolate chips. Using a large scoop (about 1/4 cup batter), fill each muffin tin nearly to the top. Top with remaining chocolate chips.
- Bake for 5 minutes. While keeping the muffins in the oven, reduce oven temperature to 350 degree F. Continue baking for an additional 15 minutes. Remove from oven and cool.
- If freezing, cool completely. Slide each muffin carefully into a gallon sized ziploc bag (I can fit 9 per bag nicely) and freeze for several months. Place on room temperature counter to thaw overnight (still in bag).
- For extra deliciousness, heat muffin for ten seconds in the microwave to give it a warm, fudgy texture!
Notes
- Adding the Espresso Powder does NOT make it taste like coffee. It just brings out the richness of the chocolate. I use this one from amazon!
- How to freeze. Slide cooled muffins into a gallon sized zip bags and freeze. When ready to enjoy, let thaw overnight.
- Fudgier muffins. Warm thawed muffins in the microwave for 10 seconds for an extra fudgy tasting chocolate muffnin.
- Recipe makes 24 muffins. Perfect for a crowd or for freezing. Feel free to cut the recipe in half to make an even dozen.
- Skip the chocolate. Make a batch of our delicious plain zucchini muffins for a perfect breakfast treat.
Nutrition Information
Show Details
Serving
1muffin
Calories
158kcal
(8%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
(29%)
Cholesterol
34mg
(11%)
Sodium
182mg
(8%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 24muffins
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 158kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 34mg | 11% |
| Sodium | 182mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
