Chocolate Zucchini Nut Muffins Recipe

Name: Chocolate Zucchini Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Fresh Eggs; 1/2 cups Vegetable Oil; 1/2 cups Unsweetened Applesauce; 1 cup Raw Honey; 1 Tablespoon Molasses; 3 teaspoons Pure Vanilla Extract; 4 cups Grated Zucchini, Peel 'n ALL; 3 cups Unbleached All-purpose Flour; 1/2 cups Dark Chocolate Cocoa; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/4 teaspoons Allspice; 1/4 teaspoons Nutmeg; 3 teaspoons Ground Cinnamon (fresh Or Stagnant); 1/2 cups Organic Sugar; 1 cup Chopped Walnuts

Servings: persons

3 whole Fresh Eggs
1/2 cups Vegetable Oil
1/2 cups Unsweetened Applesauce
1 cup Raw Honey
1 Tablespoon Molasses
3 teaspoons Pure Vanilla Extract
4 cups Grated Zucchini, Peel 'n ALL
3 cups Unbleached All-purpose Flour
1/2 cups Dark Chocolate Cocoa
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 teaspoons Allspice
1/4 teaspoons Nutmeg
3 teaspoons Ground Cinnamon (fresh Or Stagnant)
1/2 cups Organic Sugar
1 cup Chopped Walnuts

1
Preheat oven to 350F.
2
Butter your muffin pans (I used one 12 cup and a second 6 cup - both regular size). Be sure to butter the tins well so the muffins bake perfectly and jump out of their pans when you release them after baking!
3
Add all of your wet ingredients together in a large mixing bowl and mix well.
4
Add in all of your dry ingredients and mix well.
5
Don't overmix.
6
Fill up your buttered muffin pans...each cup gets all gooped up with batter, so fill them to the very tops!
7
Bake them in your preheated oven. Check them around 16-18 minutes for doneness. You will know they are ready when a tooth pick or cake tester inserted in the very center comes out clean.
8
Pull them out and turn them over onto cooling racks. If you've buttered well enough, then they will all fall right out - much to your delight, I'm sure! Turn them right sides up and allow to cool, if at ALL possible. Or properly ingest and have a glass of cold, fresh milk ready!
9
These are really good both with and without the chocolate. If you choose to omit the chocolate, also leave out on the organic sugar and call it a day. The Totally Zucchini Muffins really let the flavor of the zucchini shine through!
10
Tell me how you love 'em!

1412

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 whole Fresh Eggs, 1/2 cups Vegetable Oil, 1/2 cups Unsweetened Applesauce, 1 cup Raw Honey, and more.

Yes, Chocolate Zucchini Nut 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.

Chocolate Zucchini Nut Muffins

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