Chocolate Chip Cake Batter Zucchini Muffins – a delicious recipe with Zucchini, Egg, Vegetable Oil, Water, Mix, Chocolate Chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F. Grease two 12-count standard size muffin tins.
2
In a large bowl, stir together the zucchini, eggs, vegetable oil and water. Add the boxes of cake mix and the chocolate chips, then stir to combine. Depending on how wet your zucchini is, you may need to add a tablespoon or two of water. Mine is usually from a frozen state, and so is usually pretty wet.
3
Scoop batter into greased muffin tins and bake for 15-17 minutes. Muffins are done when a toothpick inserted in the center of one comes out clean. Remove pans from oven. Remove the muffins from the muffin pan and let them cool on a wire rack for 5 minutes, if you can leave them alone that long.
4
Enjoy! You can also easily double this and freeze the extra muffins.
463
kcal
Calories
35
g
Fat
27
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 cups Grated Or Shredded Zucchini, 2 Egg, 1/3 cups Vegetable Oil, 1/3 cups Water, and more.
Yes, Chocolate Chip Cake Batter Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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