These chocolate zucchini muffins are a wonderful way to use the extra bounty of summer and make a tasty treat You can adjust the recipe to suit your familys tastes or create your own variations
Prep Time
35 mins
Dificult
Medium
Servings
24
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
Whisk eggs in a large bowl until smooth. Add sugar
oil
cocoa
and vanilla; whisk until well blended. Stir in zucchini. Add flour
baking soda
salt
baking powder
cinnamon
nutmeg
cloves
and cardamom; mix until just moist.
Spoon batter into the prepared muffin cups
filling each 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed
about 20 to 25 minutes. Transfer to a wire rack to cool completely; store loosely covered.
Cook’s Note
For an optional topping
use any
all
or a combination of equal parts brown sugar
chopped nuts
and mini chocolate chips. Sprinkle over muffins just before baking.