Chocolate Pudding Zucchini Muffins Recipes

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
• In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
• In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
• Gradually add the dry ingredients into the sugar mixture and mix until just combined.
• Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
• Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
• If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
• Bake in preheated oven for 18-22 minutes.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
• In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
• Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
• 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.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line a muffin tin with paper liners or lightly spray with non-stick cooking spray and set aside.
• In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
• In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
• Stir in the grated zucchini.
• Add this mixture to the dry ingredients and stir until just combined.
• Fold in the chocolate chips.
• Fill the prepared muffin tin until the cups are 3/4 full and bake for 20-22 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
• Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
• Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.

CHOCOLATE PUDDING ZUCCHINI MUFFINS

Steps:

• Beat eggs, oil, sugar, pudding mix, vanilla and zucchini together.
• Blend dry ingredients and add to zucchini mixture; mix well.
• Scoop into greased muffin tins.
• Bake 17-20 minutes at 350°.
• ** Makes 2 1/2 dozen muffins. I made 2 dozen regular plus 1 dozen mini muffins.
• ** You could also grease two loaf pans and bake 1 hour at 350° for Chocolate Pudding Zucchini Bread.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
• Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
• Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
• Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
• Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

CHOCOLATE ZUCCHINI MUFFINS

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.