Chocolate Zucchini Muffins
At a Glance
- Cook
- 20-25 min
- Total
- 30 min
- Servings
- 24.00 serving(s)
Categories
- Dessert
- Muffins
- Baking
Allergens
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chocolate Zucchini Muffins brings together 3 eggs, 2 cups white sugar, 1 cup vegetable oil in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 24 servings.
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Equipment
Oven, two 12-cup muffin tins, mixing bowl, wire rack, paper liners
Ingredients
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
Instructions
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.
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