By Katrina
Dark Chocolate Zucchini Muffins
1 step
Prep:30minCook:17min
Its the time of year for zucchinis! This is a 9x13 loaf recipe. I say loaf as it rises in the centre like one, but I prefer less messy servings so I make muffins. You'll never kniw its there.
Updated at: Wed, 06 Sep 2023 00:04:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories232.1 kcal (12%)
Total Fat11.9 g (17%)
Carbs29.4 g (11%)
Sugars17.5 g (19%)
Protein4.1 g (8%)
Sodium117.8 mg (6%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Grease with butter muffin pan, including the flat top, and preheat oven to 400F. Dry Ingredients - whisk in bowl and set aside
2 ½ cupsflour
½ cupblack cocoa
sifted for lumps
1 tspbaking powder
1 tspbaking soda
1 tspcinnamon
½ tspsalt
Wet Ingredients - whisk until fluffy
Whisk in one at a time
Whisk in half of the dry ingredients into the mixture. Then whisk in
and the ramining dry ingredients. Then stir in
Pour into prepared muffin pan, using large dough scoop. Then sprinkle each with
Instructions
Step 1
Bake one tray at a time for 17 minutes. Remove to rack to cool for 5 minutes before carefully removing the muffins from the pan to continue to cool. If making the cake version, pour into greased 9x13 and bake at 350F for 45-50 minutes and cool for 10 minutes if you wish to remove it from the pan. Tasty as is or top with a french vanilla icing of your choice, chocolate drizzle and a maraccino cherry to make it extra special.
