These chocolate zucchini muffins are a wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations.
Ingredients
- eggs: 3 piece
- white sugar: 2 cups
- vegetable oil: 1 cup
- unsweetened cocoa powder: 0.33333 cup
- ½ teaspoons vanilla extract: 1 piece
- zucchini: 2 cups (grated)
- all-purpose flour: 3 cups
- baking soda: 1 tsp
- salt: 1 tsp
- baking powder: 0.5 tsp
- ground cinnamon: 0.25 tsp
- ground nutmeg: 0.25 tsp
- ground cloves: 0.25 tsp
- ground cardamom: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
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Whisk eggs in a large bowl until smooth. Add sugar, oil, cocoa, and vanilla; whisk until well blended. Stir in zucchini. Add flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and cardamom; mix until just moist.
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Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Transfer to a wire rack to cool completely; store loosely covered.
