Chocolate and Zucchini Muffins
Rich with cocoa and a little spicy kick from cayenne and cinnamon.
Ingredients
- 3 cups white whole wheat flour I use King Arthur brand
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- pinch cayenne pepper optional
- ½ cup cocoa powder
- 4 large eggs room temperature
- 2 ½ cups granulated sugar
- ½ cup canola oil
- ¾ cup applesauce
- ¼ cup unsalted butter melted
- 3 cups shredded zucchini lightly tamp it down into the cup
Instructions
- Preheat oven 350F. Lightly grease or line 2 ½ dozen muffin cups with paper liners.
- Sift the flour, baking powder, baking soda, salt, cinnamon and cocoa powder into a large bowl, then whisk until blended and set aside.
- In mixing bowl, beat eggs on high speed with an electric mixer for 2−3 minutes gradually adding the sugar. Beat until mixture is pale yellow, thick and creamy.
- Add oil, applesauce and melted butter; beat until well mixed.
- Add the flour mixture to the egg mixture and fold gently by hand until dry ingredients are completely moistened and mixed.
- Stir in zucchini.
- Using a standard ice cream scoop, fill muffin cups about ⅔ full.
- Bake 25 minutes or until wooden pick inserted in cupcake comes out clean.
- Cool. Dust with powdered sugar or add a chocolate glaze or frosting, if desired, but really not needed.
Nutrition
Serving: 1mini cakeCalories: 167kcalCarbohydrates: 27gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 26mgSodium: 145mgPotassium: 81mgFiber: 2gSugar: 18gVitamin A: 106IUVitamin C: 2mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!
