Chocolate Zucchini Muffins Recipe
Makes about 24 muffins
Ingredients
- 1 medium zucchini, finely shredded (approx. 2 cups)
- 2 ½ cup all-purpose flour, I used gluten-free
- 1 ½ cup sugar
- ½ cup chopped walnuts, optional
- ½ cup quick oats, I used Bobs’ Redmill gluten-free
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ cup cocoa
- 4 eggs
- ¾ cup canola oil
- 1 ½ cups chocolate chips, or 2 cups if you like
Instructions
- Grease 24 muffin cups. Preheat oven to 375 degrees.
- Grate the zucchini and lay it on a paper towel; press down to remove any of the water.
- Mix first flour, sugar, nuts, oats, baking powder, salt, cinnamon, and cocoa in a large bowl.
- In a separate bowl, beat eggs slightly with a fork. Stir in (squeezed) zucchini and oil. Add the chocolate chips.
- Pour in the dry ingredients and mix until moistened. (Batter will be thick and lumpy).
- Divide evenly between your muffin cups. Bake 16-18 minutes.
Notes
reposted from SEPT 2017
Nutrition Facts
Calories: 253kcal, Carbohydrates: 33g, Protein: 3g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 27mg, Sodium: 157mg, Potassium: 123mg, Fiber: 2g, Sugar: 19g, Vitamin A: 57IU, Vitamin C: 2mg, Calcium: 59mg, Iron: 1mg