Chocolate Zucchini Muffins 1 Point Recipes

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.

Steps:

• Preheat oven to 350.
• Grease and flour or line* 12 wells in a muffin tin. Set aside.
• In a large bowl, mix together the eggs, oil and buttermilk. Add in all of the dry ingredients, including spices. Mix thoroughly. Stir in pecans and zucchini.
• Fill the prepared wells about 3/4 of the way.
• Bake 30-40 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean.

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.

Steps:

• Preheat oven to 325. Line 2 standard muffin pans with muffin papers.
• Mix together the milk and vinegar and set aside.
• In a large bowl, beat together the butter, oil and sugar until creamy. Add eggs, vanilla extract and milk/vinegar mix. Blend well.
• In a separate bowl, mix together flour, cocoa powder, baking soda, cinnamon and salt. Add to the butter mixture and stir by hand to combine.
• Add grated zucchini and half the chocolate chips and stir well.
• Spoon the batter evenly into the pans, filling each cup 2/3 full. Sprinkle the other half of the chocolate chips and nuts (if using) on top and bake for about 20 minutes until a toothpick inserted in the center comes out clean or the muffins spring back when lightly touched.

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.

Steps:

• Mix together flour, salt, soda, cinnamon, espresso powder, cocoa (use a good cocoa powder; I used King Arthur Dark Cocoa) and baking powder.
• In another bowl mix together zucchini, applesauce, sugar and vanilla. Stir well into the dry mixture.
• Fill muffin lined tins 3/4 full with mixture and bake at 350 for 20-25 minutes.

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.

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.