TRIPLE CHOCOLATE ZUCCHINI MUFFINS
Moist and hearty muffins packed with protein and other goodness. The zucchini makes these nice and moist without changing the flavor. There are lots of variations you can make. The rolled oats add chewiness and are a good source of protein and fiber, but you can replace with any kind of flour. I chose to use honey and brown sugar instead of refined white sugar. My protein powder was quite sweet, so these were as sweet as brownies. You could also use regular sized chocolate chips, but I like how the mini ones distribute the chocolate flavor more.
Provided by caro caro
Categories Quick Breads
Time 55m
Yield 12 Muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with non-stick spray or line with paper baking cups.
- Mix dry ingredients in a medium bowl with a wire whisk.
- Mix liquid ingredients and shredded zucchini in a small bowl with whisk.
- Make a well in the dry ingredients, then pour in liquid mixture. Stir a few times with a wooden spoon or scraper to incorporate gently.
- Fold in chocolate chips.
- Scoop 1/3 batter per muffin into muffin tin.
- Bake for 20-22 minutes until a toothpick inserted in the center of a muffin comes out clean. Let cool for at least 10 minutes before taking muffins out or they may fall apart.
CHOCOLATE ZUCCHINI MUFFINS
I found this recipe on Allrecipes. It is so delicious! Perhaps not for those on a low-fat diet, but all in all, pretty good for you. Moist, chocolate-y and so good. My husband hates zucchini, but he will eat these. Prep time does not include shredding zucchini. At the advice of a reviewer, I am posting this note. If you find that the cocoa will clump if you mix it with the vanilla and zucchini, you can add it instead with the flour and other dry ingredients. Enjoy!
Provided by Amanda Beth
Categories Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Lightly grease two 12 cup muffin tins with shortening or line with paper cups.
- In a large bowl, beat eggs.
- Beat in sugar and oil.
- Add cocoa, vanilla, zucchini, and stir well.
- Stir in flour, baking soda, baking powder, salt and spices.
- Mix just until moist.
- Pour batter into prepared muffin tins until 2/3 full.
- Bake at 350 for 20-25 minutes.
- Remove from pan and cool on a wire rack.
- Store loosely covered.
HEALTHY CHOCOLATE ZUCCHINI MUFFINS
The best healthy chocolate zucchini muffins recipe! They're made with nutritious ingredients (like Greek yogurt, oat flour and lots of zucchini), are moist, chocolatey and can be made gluten-free. Plus, they freeze well for a quick healthy breakfast you can grab on the go!
Provided by Laura
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Grease two 12-cup muffin tins and set aside.
- Add 1 1/2 cups of oats to your blender (Vitamix) and blend until ground into a fine flour. Remove from blender and put in a medium bowl.
- Mix in dry ingredients (oat flour, all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon and salt) and set aside.
- Add zucchini, Greek yogurt, sugar, banana, and honey to your blender and blend until smooth.
- Add vanilla, sugar and eggs and blend on low speed until just combined.
- Add dry ingredients and blend until combined.
- Mix in chocolate chips by hand (do not blend)!
- Pour batter into prepared muffin pan, making sure each well is only 3/4 full.
- Bake at 375 for 20-25 minutes or until the tops are set and spring back when touched. A toothpick inserted in the center should come out clean or with very few crumbs.
- Let sit in the muffin pan on a cooling rack for 5 minutes.
- Run a spoon around each muffin to release from the pan and transfer to a wire rack to cool.
Nutrition Facts : ServingSize 1 muffin, Calories 133 kcal, Carbohydrate 24 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 169 mg, Fiber 2 g, Sugar 11 g
TRIPLE CHOCOLATE MUFFINS
These are the most decadent muffins i have ever tasted. The caramel just oozes out when they are warm-making them beautifully tasty.
Provided by Food_Lush
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to moderate (180ºC., 350ish) Line 12 x 1/3-cup hole muffin pan with paper cases.
- Sift flour into large bowl, and stir in sugar.
- Melt chocolate and butter.
- Stir in cocoa and cool for 5 minutes.
- Whisk sour cream, vanilla and eggs in a jug.
- Make a well in the dry ingredients.
- Stir in chocolate and sour cream mixtures until just combined.
- Spoon batter into pan so each hole is ½ full.
- Press 2 Rolos into the centre of each.
- Spoon the remaining mixture to 2/3 fill each hole.
- Bake for 15-20 Minutes.
TRIPLE CHOCOLATE MUFFINS
Make and share this Triple Chocolate Muffins recipe from Food.com.
Provided by Roxy M
Categories Dessert
Time 55m
Yield 15 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 160 celcius.
- Prepare 5 cm muffin pans.
- Sift flour, cocoa and baking powder together.
- Add brown sugar, choc dots and white choc dots.
- Combine milk, melted butter, vanilla and eggs. Mix through the dry ingredients until all are combined.
- 3/4 fill each muffin case and bake for 20 - 25 minutes.
- when baked, cool in tin for 10 minutes before removing to wire rack.
- Enjoy warm or cold.
- Freezes well.
Nutrition Facts : Calories 328, Fat 12.5, SaturatedFat 7.5, Cholesterol 49.6, Sodium 155.8, Carbohydrate 50.7, Fiber 1.4, Sugar 28.9, Protein 5.2
TRIPLE CHOCOLATE ZUCCHINI LOAF, OR MUFFINS
I have tried many chocolate zucchini recipes, but this one, with 3 sources of chocolate, is the most delicious! The sour cream makes it a very moist loaf, and best of all, it is super easy to make! This recipe can easily be made into muffins (picture), by spooning batter into greased muffin tins, and baking for 25 minutes.
Provided by valandsnoopy
Categories Dessert
Time 1h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9X5 inch loaf pans, or 24 muffin tins. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
- In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla, sour cream, and chocolate; beat well.
- In another bowl combine flour, baking soda, salt, cinnamon, cocoa, and chocolate chips. Add to the egg mixture.
- Pour batter into prepared loaf pans.
- Bake in preheated oven for 60 to 70 minutes,(25 minutes for muffins), or until a toothpick inserted into the center of a loaf comes out clean.
- Cool, slice, and enjoy!
Nutrition Facts : Calories 301.2, Fat 17.4, SaturatedFat 5, Cholesterol 33.9, Sodium 202.2, Carbohydrate 35.6, Fiber 1.4, Sugar 24.3, Protein 3.3
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- To a large bowl, add the flour, sugar, cocoa powder, baking soda, salt, and whisk to combine; set aside.
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- Preheat oven to 350 degrees. Butter a 9-inch loaf pan with some butter and dust with cocoa powder and set aside.
- In one large bowl, whisk together sugar and egg and egg yolk until smooth and it is a pale yellow color, about 1 to 2 minutes. Add (slightly cooled) melted butter and vanilla extract and continue to whisk until smooth. Whisk in the zucchini. Then slowly whisk in the cocoa powder, baking soda, cinnamon, salt, and flour until all the flour mixture is well incorporated, about 2 minutes or 25 strokes. Finally, fold in the chocolate chips.
- Transfer batter to the loaf pan. Bake for 45 to 50 minutes. Bread should be done when a toothpick inserted comes out clean. Allow the bread to slightly cool in the pan for about 5 minutes, transfer to a rack to cool completely.
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Reviews 9Estimated Reading Time 3 minsServings 24Total Time 50 mins
- In a large bowl, mix together the eggs, sugar, yogurt, zucchini, and vanilla. Stir in the melted chocolate.
- Divide the batter amongst the muffin spots, filling each one about 2/3 – 3/4 full. Bake at 350 for about 25 – 30 minutes or until a wooden pick inserted in the center of a large muffin comes out clean (no batter stuck to it).
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From frommichigantothetable.com
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- Chop or grate the zucchini needed for your recipe. I like to use my Braun blender/chopper for this task. I have also used my Ninja blender and have gotten the same results.
LOW-CARB TRIPLE CHOCOLATE ZUCCHINI MUFFINS - REAL BALANCED
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Reviews 16Category DessertCuisine AmericanTotal Time 35 mins
- Grate zucchini using a grater or pulse in a food processor. Transfer grated zucchini to a nut milk bag or cheesecloth and squeeze to remove excess liquid. Set aside.
- To a large mixing bowl, add dry ingredients and whisk together. Add eggs and vanilla and mix with an electric mixer.
- Chop Bakers chocolate into slivers. Add chopped chocolate and butter (or coconut oil) to a small bowl and heat in the microwave in 25-30 second increments until melted. Add melted chocolate to mixing a bowl of mixed dry ingredients, eggs, and vanilla. Mix with an electric mixer, then add grated zucchini, and mix again. All ingredients should be well incorporated.
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- Preheat oven to 350 and grease a 9x5 inch bread pan. In a medium-large bowl combine zucchini, greek yogurt, sugars, eggs, and vanilla and mix well.
- Add flour, cocoa powder, baking soda, baking powder, and salt and mix until all ingredients are incorporated. Stir in 1 cup chocolate chips.
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- Chop or grate the zucchini needed for your recipe. I like to use my Braun blender/chopper for this task. I have also used my Ninja blender and have gotten the same results.
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- Chop or grate the zucchini needed for your recipe. I like to use my Braun blender/chopper for this task. I have also used my Ninja blender and have gotten the same results.
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5/5 (1)Total Time 30 minsCuisine AmericanCalories 159 per serving
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- Fold in zucchini, chocolate chips and walnut. Scoop the batter and fill 1/2 full. Bake for 15 to 20 minutes or until a toothpick comes out clean and lightly brown.
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