Description
Ultra-moist chocolate zucchini muffins infused with cocoa powder, vanilla extract, and a aromatic blend of warm spices like cinnamon, nutmeg, cloves, and cardamom.
Ingredients
3 large eggs
2 cups white sugar
1 cup vegetable oil
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
2 cups finely grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
Instructions
1. Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.
2. Whisk eggs, white sugar, vegetable oil, unsweetened cocoa powder, and vanilla extract together in a large bowl until smooth.
3. Stir in the finely grated zucchini until combined.
4. Combine all-purpose flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and cardamom in a separate bowl.
5. Fold the dry flour mixture into the wet chocolate mixture just until combined.
6. Divide batter among prepared muffin cups and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
Notes
Do not squeeze liquid out of the finely grated zucchini, as it provides essential moisture for the batter. Cool on a wire rack after 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 19g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 10g
- Protein: 3g