Chocolate Zucchini Muffins
Recipe: #9159
April 20, 2013
Categories: Breakfast, Baby Shower, Birthday, Brunch, Easter, Fathers Day, Game/Sports Day, Mothers Day Potluck, Oven Bake, Zucchini, Kid's Lunches, Chocolate, Muffins, more
"A great-tasting muffin and a great way to sneak some veggies into your family's diet, I used olive oil instead of vegetable oil and used Silk True Almond instead of milk"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (65.1 g)
- Calories 119.5
- Total Fat - 1.9 g
- Saturated Fat - 1.2 g
- Cholesterol - 14.8 mg
- Sodium - 221 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 1.4 g
- Sugars - 14.1 g
- Protein - 2.6 g
- Calcium - 24.3 mg
- Iron - 0.6 mg
- Vitamin C - 1.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Line a muffin tin with 12 paper liners.
Step 3
In a medium bowl whisk together flour, sugar, cocoa, cinnamon, baking soda, and salt.
Step 4
In another bowl whisk together milk, vinegar, vegetable oil, beaten egg, and vanilla until combined.
Step 5
Pour the wet mixture over dry cocoa mixture and stir by hand until all the flour is incorporated.
Step 6
Stir in the zucchini followed by boiling water ( mixture will be thin).
Step 7
Fill muffin liners 3/4 of the way full, sprinkle with chocolate chips.
Step 8
Bake for 13-17 minutes until tops spring back and a tester inserted in the center of a muffin comes out clean.
Tips
- Muffin tin
- 12 paper muffin tin liners
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