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Chocolate zucchini muffins on board with paper liner removed.
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Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are an easy way to use up some of the extra zucchini you have from the garden or farmers market! A sinfully, chocolaty muffin that will have you drooling for more. No joke! So good you can't even tell there is a vegetable in it! These muffins will be the next best thing with your family and friends!
Course: Bread/Muffins, Snack
Keyword: chocolate zucchini muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 24
Author: Heather

Ingredients

Instructions

  • Preheat oven to 350°F.
  • Grease or line muffin pan with paper liners
  • In a mixer with the paddle attachment or with a hand beater, cream together the butter and sugar until light and fluffy.
  • Add eggs, one at a time and beating well after each egg.
  • Beat in vanilla extract.
  • Add whole wheat flour, dark cocoa, and baking soda. Mix together on low speed just until everything is combined.
  • Add Zucchini and chocolate chips, mix on low just until zucchini and chips are incorporated into the batter.
  • Scoop batter into prepared muffin cups about ¾ full.
  • Bake 16-18 minutes or until a toothpick inserted in center of muffin comes out clean.
  • Let cool 5-10 minutes then remove muffins from pan and cool completely.

Video

Nutrition

Serving: 1muffin | Sodium: 87mg | Calcium: 14mg | Vitamin C: 2mg | Vitamin A: 163IU | Sugar: 11g | Fiber: 2g | Potassium: 121mg | Cholesterol: 24mg | Calories: 148kcal | Trans Fat: 1g | Saturated Fat: 4g | Fat: 7g | Protein: 2g | Carbohydrates: 19g | Iron: 1mg
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