Double Chocolatey Zucchini Muffins Recipe

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1 vote | 6625 views

These muffins are so delicious! They are great for breakfast or a snack. They freeze well, so you can pull out one at a time to throw in a lunchbox. My son loves them and he grates the zucchini! Great way to use up extra zucchini.
I use the larger size on the grater, the small size turns the zucchini to a wet mush.
** Also squeeze the zucchini to remove as much liquid as possible before adding to the batter.
*** Cook temp on this is split. 425 for the first 5 mins. and then turn down to 350 for another 15 mins.

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Cook time:
Servings: 24
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Ingredients

Cost per serving $0.45 view details

Directions

  1. Preheat oven 425 line muffin tins with paper cups.
  2. In large bowl add flour, cocoa, baking powder and soda, salt, instant coffee and cinnamon. mix well
  3. In a med bowl whisk together sugar, oil, eggs and vanilla till well mixed.
  4. Add wet to the dry bowl and stir till just combined.
  5. Then stir in zucchini mix well
  6. Add choco chips and coconut(if using) mix well
  7. Fill your muffin cup and then top with choco chips.
  8. Bake at 425 for the first 5 mins then turn heat down to 350 and continue baking for 15 minutes longer.
  9. Remove and cool

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Nutrition Facts

Amount Per Serving %DV
Serving Size 62g
Recipe makes 24 servings
Calories 207  
Calories from Fat 88 43%
Total Fat 9.91g 12%
Saturated Fat 2.22g 9%
Trans Fat 0.18g  
Cholesterol 32mg 11%
Sodium 219mg 9%
Potassium 154mg 4%
Total Carbs 26.38g 7%
Dietary Fiber 1.1g 4%
Sugars 15.85g 11%
Protein 3.27g 5%
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