Spiced Chocolate Zucchini Muffins

Spiced Chocolate Zucchini Muffins

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About this recipe: A great way to sneak vegetables into your kids without them knowing. You can also adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.

Larry B

Serves: 24 

  • 3 eggs
  • 2 cups (440g) white sugar
  • 1 cup (250ml) vegetable oil
  • 1/3 cup (45g) cocoa powder
  • 1 1/2 teaspoons vanilla essence
  • 2 cups grated zucchini
  • 3 cups (375g) plain flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom

Prep:15min  ›  Cook:25min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

  1. Preheat oven to 180 degrees C. Lightly grease or line two 12 cup muffin tins with patty pans/muffin cases.
  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, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
  4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 180 degrees C for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

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