Mexican Hot Chocolate Zucchini Muffins Recipe

Name: Mexican Hot Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Flour; 1/2 cups Unsweetened Cocoa Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1/4 teaspoons Salt; 2 teaspoons Ground Cinnamon; 1 teaspoon Chili Powder; 1/4 teaspoons Cayenne Pepper; 2 Eggs; 1/2 cups Vegetable Oil; 1 cup Sugar; 1 teaspoon Vanilla Extract; 1-1/2 cup Grated Raw Zucchini; 1 cup Chocolate Chips (Prefer Bittersweet)

Servings: persons

1 cup Flour
1/2 cups Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1/4 teaspoons Salt
2 teaspoons Ground Cinnamon
1 teaspoon Chili Powder
1/4 teaspoons Cayenne Pepper
2 Eggs
1/2 cups Vegetable Oil
1 cup Sugar
1 teaspoon Vanilla Extract
1-1/2 cup Grated Raw Zucchini
1 cup Chocolate Chips (Prefer Bittersweet)

1
Preheat oven to 350u00b0F. Spray muffin tin with nonstick spray or line with paper liners.
2
In a bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, chili powder and cayenne.
3
In a separate larger bowl, whisk eggs, oil, sugar and vanilla until combined. Stir grated zucchini and chocolate chips into the egg mixture.
4
Gradually add the dry mixture to the wet mixture until combined. Do not over-mix.
5
Fill muffin tins about 2/3 to 3/4 full. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
6
Allow to cool for a several minutes in pan before removing to a cooling rack.

910

kcal

Calories

Fat

108

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup Flour, 1/2 cups Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, 1/2 teaspoons Baking Powder, and more.

Yes, Mexican Hot Chocolate 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.

Mexican Hot Chocolate Zucchini Muffins

How did you like this recipe?

Frequently Asked Questions