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My review
Chocolate Zucchini Muffins
Larry B
"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."
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Ingredients
servings 217 calsOriginal recipe yields 24 servings (2 dozen)
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Directions
{{model.addEditText}} Print- 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
Per Serving: 217 calories; 10.1 g fat; 29.7 g carbohydrates; 2.7 g protein; 23 mg cholesterol; 170 mg sodium. Full nutrition
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Reviews
Read all reviews 180232 Ratings
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Most helpful positive review
9/15/2004
I love these! The first time I followed the recipe exactly, the second time I added about 3/4 cup of walnuts and substituted applesauce for half the oil. Very moist either way! One of my favo...
Most helpful critical review
4/1/2006
The muffins were okay, but nothing special. The chocolate taste was barely noticeable, in fact. A bit on the dry side as well, though that was partially my fault for reducing the amount of oil...
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9/15/2004
I love these! The first time I followed the recipe exactly, the second time I added about 3/4 cup of walnuts and substituted applesauce for half the oil. Very moist either way! One of my favo...
8/9/2009
These were great! I used a cup of apple sauce instead of the oil and cut the sugar in half to make them a little healthier.
1/24/2003
I changed it a bit, since I didn't have cardamom on hand~ doubled the cinnamon instead. I also did half brown/half white sugar and it still turned out great.
7/22/2008
My children loved these muffins. I did make one change. There was too much oil for my taste, so I used 1/2 cup oil plus 2 mashed ripe bananas. Very moist and nicely spiced muffins.
1/11/2009
Delicious! My family didn't even know there was zucchini in it. They were very moist. I did not add the spices, because I personally don't like spices mixed with chocolate. The muffins taste...
4/10/2005
These were pretty good. I made a lot of changes to the recipe, though, so I'm not sure how the original recipe tasted. I substituted 1 cup sugar for 1 cup splenda, 1/2 cup flax meal for 1/2 cup ...
8/4/2003
These were a big thumbs up. Yummy! I didn't have enough cocoa so I added a few chocolate chips to the batter and sprinkled a few on top before baking.
4/1/2006
The muffins were okay, but nothing special. The chocolate taste was barely noticeable, in fact. A bit on the dry side as well, though that was partially my fault for reducing the amount of oil...
8/25/2004
A little dry, nothing spectacular. A good use of excess zucchini but not my first choice of zucchini bread. The kids did eat it and request more - always a good sign! I will make it again w...