Chocolate Zucchini muffins

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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 135.2
  • Total Fat: 2.2 g
  • Cholesterol: 34.5 mg
  • Sodium: 241.9 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.7 g

View full nutritional breakdown of Chocolate Zucchini muffins calories by ingredient
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Introduction

Straight from the "Good and Cheap" cookbook by Leanne Brown. Add the cinnamon and chocolate chips to taste, or course. Straight from the "Good and Cheap" cookbook by Leanne Brown. Add the cinnamon and chocolate chips to taste, or course.
Number of Servings: 22

Ingredients

    1.5 cup Flour, white
    1.5 cup Oats, Quaker (1 cup dry oats)
    1.5 cup Granulated Sugar
    .5 cup Cocoa, dry powder, unsweetened
    2 tsp Baking Soda
    1 tsp Salt
    4 large Egg, fresh, whole, raw
    1 cup (8 fl oz) Yogurt, plain, low fat
    1 tbsp Cinnamon, ground
    2 tbsp Hershey's Special Dark Chocolate Chips

Tips

Because of the high fiber content these would make an excellent breakfast too. Next time I think I'll grind the oats down to a powder first as well to give the muffins a smoother texture.


Directions

If you're using old woody zucchini, be sure to peel it first. Otherwise shred 2 cups worth.

In a separate bowl, combine the dry ingredients.

Going back to the zucchini bowl, scramble the 4 eggs and add them in. Add the yogurt. Add bowl of dry ingredients in installments, stirring each time.

Grease a muffin with oil or butter, or use paper muffin cups. Bake at 350 for 20 minutes. If they're not fully done, give them another 5 minutes. Yum!

Serving Size: 22 muffins

Number of Servings: 22

Recipe submitted by SparkPeople user MUFFCABBAGE.

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