Double Chocolate Zucchini Muffins
Ingredients
The batter
-
¾
cup
granulated sugar
-
½
cup
buttermilk or half milk/half sour cream
-
¼
cup
neutral-flavored oil or melted butter
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
1
cup
all-purpose or whole wheat flour
-
½
cup
unsweetened cocoa powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
¼
teaspoon
baking powder
The mix-ins
-
1 ½
cups
shredded zucchini
-
1 ½
cups
chocolate chips
Instructions
- Preheat the oven to 350°F (325°F for dark-coated muffin tins) and prepare a 12-cup muffin tin with liners or nonstick spray.
- In a large bowl, whisk together sugar, buttermilk (or milk and sour cream), oil or butter, eggs, and vanilla until well combined.
- Add the flour, cocoa powder, baking soda, salt, and baking powder to the bowl and stir until just combined.
- Squeeze the shredded zucchini to remove excess moisture and add it to the bowl along with the chocolate chips. Stir until evenly mixed.
- Portion the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 17-19 minutes until the tops spring back lightly when touched. Let cool for a few minutes in the pan before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
218
Total fat
10g
Total carbohydrates
32g
Total protein
3g
Sodium
270mg
Cholesterol
33mg
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