Best 7 Chocolate Zucchini Cakemuffins Recipes
Chocolate zucchini cakemuffins are a delectable treat that combines the rich flavor of chocolate with the moist texture of zucchini. These individual-sized cakes are perfect for breakfast, a snack, or even a dessert. With their combination of simple ingredients, ease of preparation, and delicious taste, chocolate zucchini cakemuffins are a popular choice for those looking for a satisfying and indulgent baked good.
Here are our top 7 tried and tested recipes!
CHOCOLATE ZUCCHINI MUFFINS
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
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 MUFFINS
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
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
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
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 CUPCAKES
Chocolate and zucchini cupcakes with nuts - what could be better? Use pecans in place of walnuts if you like.
Provided by jen
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
- In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
- Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 18.3 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.6 g, Sodium 171.5 mg, Sugar 27.1 g
CHOCOLATE ZUCCHINI LOAF
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
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.
ZUCCHINI-CHOCOLATE CHIP MUFFINS
Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. -Janet Pierce DeCori, Rockton, Illinois
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 234 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 213mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE ZUCCHINI CAKE/MUFFINS
This is not a bunch different from many other recipes here at Recipezaar, the prinicple difference being that it uses sour cream instead of buttermilk. This version of the recipe comes from a church cook book. I used this recipe because most zucchini chocolate cake recipes had rather shocking amounts of eggs, oil and even chocolate in them as if the zucchini some how nullified any less healthy ingredients. I will submit this as written and then share what I do to lighten it and turn it into cupcakes/muffins, which I leave unfrosted. Even lightened up, this has a nice moist texture and is very tasty.
Provided by MollyJ
Categories Kid Friendly
Time 1h
Yield 24 muffins/cupcakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter, oil and sugar.
- Add eggs, vanilla, sour cream and cocoa to mixture; mix well.
- Then add zucchini, flour, salt, soda, and baking powder.
- Bake in a greased 9 x 13 inch pan at 350 degrees until it tests done OR.
- Bake in muffin tins lined with cup cake papers in a 350 degree oven for 25 to 28 minutes.
- To LIGHTEN IT UP, I use 1/4 cup butter, 1/4 cup canola oil and 1/2 cup applesauce. I also use 1 1/2 cup whole wheat pastry flour and 1 cup white flour.
Nutrition Facts : Calories 210.1, Fat 11, SaturatedFat 4.4, Cholesterol 32, Sodium 196.4, Carbohydrate 25.9, Fiber 0.6, Sugar 14.9, Protein 2.5
Tips:
- To ensure moist muffins, use a combination of oil and butter in the batter.
- Do not overmix the batter, as this can result in tough muffins.
- Grate the zucchini finely to avoid large chunks in the muffins.
- Use high-quality cocoa powder for a rich chocolate flavor.
- Do not overbake the muffins, as this can make them dry.
- Allow the muffins to cool completely before frosting or storing.
Conclusion:
These chocolate zucchini cake muffins are a delicious and moist treat that is perfect for breakfast, snacks, or dessert. They are easy to make and can be customized with different frostings and toppings. The muffins are also a great way to use up leftover zucchini. Overall, chocolate zucchini cake muffins are a versatile and enjoyable treat that can be enjoyed by people of all ages.
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