Tuesday, July 31, 2012

Chocolate Zucchini Muffins

It's time again for another muffin recipe.  Muffins and yogurt are a breakfast staple in our house.  The kids have that combo at least once a week.  I try to mix up the breakfast menu so they don't have the same breakfast every day.  One morning I'll give them cereal, another morning bagels, and once a week muffins and yogurt!  While I'm not a big fan of chocolate muffins for breakfast I thought it helped that these had zucchini!  The original recipe, which I've linked to below, had spices like nutmeg, cloves, and cardamom.  I wanted to keep the muffin more chocolatey than spice flavored so I left those out.  These muffins were super moist and tasty!

Chocolate Zucchini Muffins
recipe adapted from allrecipes.com by Larry B

3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.

2.In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.

3.Stir in the flour, baking soda, baking powder, salt, and cinnamon. Mix until just moist.

4.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.

Family Rating: 2 thumbs up!

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