Your neighbors will love getting a basket of these rich, decadent muffins to enjoy during holiday brunches. They’re a guest favorite at Hanson Mesa Bed & Breakfast.
Chocolate Zucchini Muffins
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Ingredients
- 3 eggs, beaten
- 1 cup grapeseed oil
- 2 1/2 cups natural cane sugar
- 2 medium zucchini, grated
- 1 tablespoon organic vanilla extract
- 1/4 teaspoon black walnut extract (optional)
- 3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons instant expresso powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 375˚. In a large mixing bowl, stir together eggs, oil, sugar, zucchini, and extracts. In a second bowl, sift together flour, cocoa, espresso powder, salt, and baking powder. Add to wet ingredients; mix well. Stir in nuts, if desired.
- Line muffin pans with paper liners. Divide batter among cups. Bake for 25 minutes, or until well risen and firm to the touch.
- Let cool in the pan for 5 minutes. Serve warm, or transfer to a wire rack to cool completely.
Recipe Notes
Nutrition Facts
Chocolate Zucchini Muffins
Amount Per Serving
Calories 238
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 1g
5%
Polyunsaturated Fat 7g
Monounsaturated Fat 2g
Cholesterol 23mg
8%
Sodium 123mg
5%
Total Carbohydrates 34g
11%
Dietary Fiber 2g
8%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 238 cal, 10g fat (2g mono, 7g poly, 1g sat), 23mg chol, 3g protein, 34g carb, 2g fiber, 123mg sodium
