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Chocolate Zucchini Muffins
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Nutrition Facts
Serving Size 103 g
(Approx. 14 Servings)
Amount Per Serving
Calories 270 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 250 mg 10%
Total Carbohydrate 34 g 11%
Dietary Fiber 2 g 8%
Sugars 13 g
Protein 4 g
Vitamin A 2% • Iron 15%
Vitamin C 15% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chocolate Zucchini Muffins
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Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
14  People

Ingredients

Recipe makes 14 Servings

3 zucchini, 3 cups shredded
3/4 cup(s) vegetable oil
3/4 cup(s) brown sugar
2 large egg
1 Tbsp vanilla extract
1 Tsp salt
1/2 cup(s) cocoa powder
1 cup(s) rolled oats
2 cup(s) cake flour
1 Tsp baking powder
1/2 Tsp baking soda
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Instructions

1
Preheat oven to 350ºF and line muffin tin with paper liners.
2
Using a box grater shred zucchini and set aside.
3
In a large bowl cream together oil and brown sugar. Next add eggs, vanilla, salt, cocoa powder and continue to mix, then add in zucchini and mix well.
4
Add in oats, flour, baking soda and baking powder to wet ingredients. Mix until just incorporated. Do not over mix.
5
Spoon batter into muffin tins and bake 40 minutes or until tooth pick inserted into center comes out clean.
6
Store muffins in a cool dry place up to 5 days.

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