Chocolatezucchinimuffins1point Recipes

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ZUCCHINI-CHOCOLATE CHIP MUFFINS



Zucchini-Chocolate Chip Muffins image

These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.

Provided by Eva Howard

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg, lightly beaten
½ cup vegetable oil
¼ cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
  • Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 30.6 g, Cholesterol 15.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 212 mg, Sugar 17.1 g

CHOCOLATE ZUCCHINI MUFFINS



Chocolate Zucchini Muffins image

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. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.

Provided by Larry B

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Yield 24

Number Of Ingredients 14

3 eggs
2 cups white sugar
1 cup vegetable oil
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
  • In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
  • Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
  • Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Nutrition Facts : Calories 216.7 calories, Carbohydrate 29.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 169.8 mg, Sugar 17 g

CHOCOLATE ZUCCHINI MUFFINS



Chocolate Zucchini Muffins image

I found this recipe on Allrecipes. It is so delicious! Perhaps not for those on a low-fat diet, but all in all, pretty good for you. Moist, chocolate-y and so good. My husband hates zucchini, but he will eat these. Prep time does not include shredding zucchini. At the advice of a reviewer, I am posting this note. If you find that the cocoa will clump if you mix it with the vanilla and zucchini, you can add it instead with the flour and other dry ingredients. Enjoy!

Provided by Amanda Beth

Categories     Breads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 14

3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly grease two 12 cup muffin tins with shortening or line with paper cups.
  • In a large bowl, beat eggs.
  • Beat in sugar and oil.
  • Add cocoa, vanilla, zucchini, and stir well.
  • Stir in flour, baking soda, baking powder, salt and spices.
  • Mix just until moist.
  • Pour batter into prepared muffin tins until 2/3 full.
  • Bake at 350 for 20-25 minutes.
  • Remove from pan and cool on a wire rack.
  • Store loosely covered.

CHOCOLATE ZUCCHINI MUFFINS - 1 POINT!



Chocolate Zucchini Muffins - 1 Point! image

These are super moist and super good for you (not to mention super delicious!). These will make a zucchini eater out of anyone!

Provided by TiffySugar

Categories     Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

3 whole egg whites
1/2 cup unsweetened applesauce
2/3 cup light brown sugar
1 tablespoon vanilla extract
1 cup zucchini (shredded)
1 1/4 cups whole wheat flour
1/4 cup baking cocoa
1 teaspoon cinnamon
1 teaspoon baking powder

Steps:

  • Heat oven to 350 degrees and grease 12 muffin cups with non-stick spray.
  • Combine all ingredients except zucchini.
  • Stir in zucchini.
  • Fill the muffin cups and bake for 20 minutes or until muffins test done.

CHOCOLATE ZUCCHINI LOAF



Chocolate Zucchini Loaf image

Adriene Lujbli stirs grated zucchini into this no-fuss loaf. "I fix it whenever my family wants something chocolaty," notes the Gilboa, New York baker. "Try it in your bread machine if it has a quick bread setting," she says.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup grated unpeeled zucchini
1/2 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 180 calories, Fat 8g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 180mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE ZUCCHINI MUFFINS



Chocolate Zucchini Muffins image

Chocolate, zucchini and nuts come together in a super moist muffin.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 12

1 1/3 cups Gold Medal™ all-purpose flour
2/3 cup packed brown sugar
1/3 cup unsweetened baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/3 cup butter, melted
1 egg
1 teaspoon vanilla
1 cup coarsely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
1/4 cup chopped walnuts

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In large bowl, stir flour, brown sugar, cocoa, baking soda, and salt with spoon. In small bowl, beat buttermilk, melted butter, egg and vanilla with whisk until blended. Pour buttermilk mixture into flour mixture; stir until just moistened. Stir in zucchini, chocolate chips and walnuts. Divide batter evenly among muffin cups.
  • Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 17 g, TransFat 0 g

CHOCOLATE ZUCCHINI MINI-MUFFINS



Chocolate Zucchini Mini-Muffins image

Provided by Melissa Clark

Categories     Food Processor     Cheese     Chocolate     Dairy     Egg     Nut     Vegetable     Breakfast     Brunch     Dessert     Bake     Kid-Friendly     Yogurt     Summer     Cookie     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes three dozen muffins

Number Of Ingredients 17

2 cups granulated sugar
3/4 cup canola or vegetable oil
2 1/2 teaspoons vanilla extract
3 large eggs
1/3 cup buttermilk or plain yogurt
2 1/4 cups shredded zucchini
Zest of 1 lemon, finely grated
Zest (finely grated) and juice of 1 orange
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
11/2 teaspoons baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts (optional)
8 ounces Neufchâtel or cream cheese, at room temperature
3 ounces unsalted butter, at room temperature
1/3 cup confectioners' sugar

Steps:

  • 1. Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray.
  • 2. In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and half the orange zest.
  • 3. In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.
  • 4. Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes. Cool in the pans for about 10 minutes, then remove and let cool completely.
  • 5. To make the icing, blend the cheese and butter in the bowl of a food processor until they are well combined and no lumps remain. Add the confectioners' sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth.
  • 6. Ice the muffins with a knife (or forgo the icing if you'd like to convert these muffins from an after-dinner treat to a healthy breakfast). Serve the same day or store in the refrigerator for up to 3 days.

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