These Whole Wheat Chocolate Zucchini Muffins are going to help you use up three cups of grated zucchini. That a quarter of a cup in each muffin! Cooper helped me make these and eat these so they are approved by one toddler at least. This recipe made 48 mini-muffins for me.
Whole Wheat Chocolate Zucchini Muffins
May 28, 2019
: 12
: 20 min
: 20 min
: 40 min
: easy
These wholesome, moist and chocolatey muffins are packed with three cups of zucchini
Ingredients
- 2 large eggs
- 2/3 cup butter, melted
- 2/3 cup coconut oil,melted
- 3 cups zucchini, grated
- 2 cups whole wheat flour
- 1-1/3 cup sugar
- 1/2 cup cocoa powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- water as needed (approx. 1/3 cup)
- optional 1/2 cup mini chocolate morsels
- optional 1/2 cup chopped nuts
Directions
- Step 1 Beat eggs and add shredded zucchini and melted oil and butter. Mix to combine and set aside. If using, add nuts and chocolate chips to the wet ingredients
- Step 2 Combine dry ingredients and whisk
- Step 3 Combine wet and dry ingredients and mix together, being careful not to over mix. If the mixture is too dry, add water to achieve a stiff batter
- Step 4 Bake at 350 degrees until the tops of the muffins are set and a toothpick inserted comes out clean, about 25 to 30 minutes. For mini-muffins, bake at 400 degrees for 12 to 15 minutes.
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