CHOCOLATE ZUCCHINI MUFFINS
I found this recipe on Allrecipes. It is so delicious! Perhaps not for those on a low-fat diet, but all in all, pretty good for you. Moist, chocolate-y and so good. My husband hates zucchini, but he will eat these. Prep time does not include shredding zucchini. At the advice of a reviewer, I am posting this note. If you find that the cocoa will clump if you mix it with the vanilla and zucchini, you can add it instead with the flour and other dry ingredients. Enjoy!
Provided by Amanda Beth
Categories Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Lightly grease two 12 cup muffin tins with shortening or line with paper cups.
- In a large bowl, beat eggs.
- Beat in sugar and oil.
- Add cocoa, vanilla, zucchini, and stir well.
- Stir in flour, baking soda, baking powder, salt and spices.
- Mix just until moist.
- Pour batter into prepared muffin tins until 2/3 full.
- Bake at 350 for 20-25 minutes.
- Remove from pan and cool on a wire rack.
- Store loosely covered.
CHOCOLATE ZUCCHINI MUFFINS
Chocolate, zucchini and nuts come together in a super moist muffin.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, stir flour, brown sugar, cocoa, baking soda, and salt with spoon. In small bowl, beat buttermilk, melted butter, egg and vanilla with whisk until blended. Pour buttermilk mixture into flour mixture; stir until just moistened. Stir in zucchini, chocolate chips and walnuts. Divide batter evenly among muffin cups.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 17 g, TransFat 0 g
ZUCCHINI-CHOCOLATE CHIP MUFFINS
These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.
Provided by Eva Howard
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 30.6 g, Cholesterol 15.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 212 mg, Sugar 17.1 g
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.
Provided by Larry B
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 29.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 169.8 mg, Sugar 17 g
CHOCOLATE ZUCCHINI MINI-MUFFINS
Provided by Melissa Clark
Categories Food Processor Cheese Chocolate Dairy Egg Nut Vegetable Breakfast Brunch Dessert Bake Kid-Friendly Yogurt Summer Cookie Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes three dozen muffins
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray.
- 2. In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and half the orange zest.
- 3. In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.
- 4. Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes. Cool in the pans for about 10 minutes, then remove and let cool completely.
- 5. To make the icing, blend the cheese and butter in the bowl of a food processor until they are well combined and no lumps remain. Add the confectioners' sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth.
- 6. Ice the muffins with a knife (or forgo the icing if you'd like to convert these muffins from an after-dinner treat to a healthy breakfast). Serve the same day or store in the refrigerator for up to 3 days.
CHOCOLATE PUDDING ZUCCHINI MUFFINS
Make and share this Chocolate Pudding Zucchini Muffins recipe from Food.com.
Provided by Chef Lulu13
Categories Quick Breads
Time 25m
Yield 30 muffins
Number Of Ingredients 13
Steps:
- Beat eggs, oil, sugar, pudding mix, vanilla and zucchini together.
- Blend dry ingredients and add to zucchini mixture; mix well.
- Scoop into greased muffin tins.
- Bake 17-20 minutes at 350°.
- ** Makes 2 1/2 dozen muffins. I made 2 dozen regular plus 1 dozen mini muffins.
- ** You could also grease two loaf pans and bake 1 hour at 350° for Chocolate Pudding Zucchini Bread.
TRIPLE CHOCOLATE PUDDING MUFFINS
Make and share this Triple Chocolate Pudding Muffins recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Prepare a muffin tin by lining with paper liners or spraying with nonstick cooking spray.
- Mix together the dry ingredients in a large bowl, but save the baking melts for the end.
- Add the wet ingredients and mix until batter forms. Don't over mix-- lumps are okay!
- Fold in the Hershey's baking melts.
- Spoon approximately 1/4 cup of batter into each muffin cup.
- Bake for 20 minutes until toothpick inserted comes out clean.
- Let cool on a wire rack.
Nutrition Facts : Calories 356.4, Fat 16.4, SaturatedFat 6.3, Cholesterol 15.9, Sodium 252.9, Carbohydrate 53.2, Fiber 3.8, Sugar 33.5, Protein 5.2
CHOCOLATE ZUCCHINI MUFFINS - 1 POINT!
These are super moist and super good for you (not to mention super delicious!). These will make a zucchini eater out of anyone!
Provided by TiffySugar
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees and grease 12 muffin cups with non-stick spray.
- Combine all ingredients except zucchini.
- Stir in zucchini.
- Fill the muffin cups and bake for 20 minutes or until muffins test done.
CHOCOLATE ZUCCHINI CAKE
This Chocolate Zucchini Cake is a chocolate lover's dream! It's incredibly easy to make and a SUPER moist chocolate cake you can be proud of to serve to guests. Plus no one will guess there is zucchini hiding inside.
Provided by Janelle
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F
- Spray a 9x13 casserole dish with cooking spray. Set aside.
- In a bowl combine cake mix, chocolate pudding, eggs, and zucchini, oil and vanilla. Mix well.
- Add vanilla and ½ cup of chocolate chips.
- Pour cake mix into prepared casserole dish and bake for 40 minutes or until an inserted toothpick comes out clean.
- Remove and let cool.
- As the cake is cooling, make chocolate ganache.
- In a heatproof bowl, add chocolate chips and whipping cream.
- Cook in the microwave in 20 second intervals, stirring well between each cooking session.
- Continue to do this until the chocolate mixture is smooth and creamy.
- Spread chocolate ganache over cake and cool completely.
Nutrition Facts : Calories 498 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 384 milligrams sodium, Sugar 32 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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