Chocolate Zucchini Muffins Recipes

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:

• 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:

• Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax.
• In a separate bowl, cream together butter, oil, and sugar.
• Add the eggs and soured milk to the creamed butter/sugar mixture.
• Fold liquid ingredients into the flour mixture.
• When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips.
• Pour into greased muffin tin.
• Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.

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.

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.

Steps:

• Cream butter, oil and sugar.
• Add eggs, vanilla, sour cream and cocoa to mixture; mix well.
• Then add zucchini, flour, salt, soda, and baking powder.
• Bake in a greased 9 x 13 inch pan at 350 degrees until it tests done OR.
• Bake in muffin tins lined with cup cake papers in a 350 degree oven for 25 to 28 minutes.
• To LIGHTEN IT UP, I use 1/4 cup butter, 1/4 cup canola oil and 1/2 cup applesauce. I also use 1 1/2 cup whole wheat pastry flour and 1 cup white flour.

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:

• 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 your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
• Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
• Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
• Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
• Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine sugar, oil, eggs and vanilla. Beat with an electric mixer until smooth and well blended.
• In a separate bowl, whisk together flour, cocoa powder, salt and baking soda.
• Add the flour mixture to the sugar-oil mixture. Beat on low speed until just combined.
• Spoon the batter evenly into 15 paper-lined muffin cups.
• Bake for 18-22 minutes, or until muffin tops spring slightly when touched. Let cool in the pan for 10 minutes before removing. While they cool, dot muffin tops with chocolate chips, if you desire!
• Enjoy!