Chocolate Zucchini Muffins Recipe
This is a perfect EASY muffin recipe that tastes like a baked donut! Chocolate Zucchini Doughnut Muffins are a great way to use up all that summer squash.
Servings: 18 muffins
Cost: $8
Ingredients
- ¾ cup (150g) granulated sugar divided
- ⅓ cup (79ml) vegetable oil
- ¼ cup unsweetened applesauce
- 2 large eggs
- 5 ounces buttermilk see note
- 1 teaspoon baking soda
- 4 tablespoons (20g) unsweetened cocoa powder
- ½ teaspoon salt
- 2 cups (248g) all purpose flour
- 2 cups shredded zucchini (about 2 small or 1 medium zucchini)
Choose one:
- 1 ½ cups (255g) chocolate chips OR
- ½ cup cinnamon sugar
Instructions
- Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray or line regular size cupcake pans with liners.
- Stir 3/4 cup sugar, oil, and applesauce in a large bowl with a wooden spoon. Stir in eggs, buttermilk, baking soda, cocoa, and salt. Stir in flour. Stir in zucchini.
- Spoon into muffin pans and bake until a toothpick comes out clean. Cool at least 5 minutes in pan before removing. Regular size muffins: 15-20 minutes. Mini Muffins: 10-12 minutes.
- Store in an airtight container for up to 3 days or freeze for up to a month.
Video
Notes
- Make your own buttermilk: add 1/2 teaspoon white vinegar or lemon juice to a measuring cup then add enough milk to make 5 ounces. Let sit 5 minutes.
- Looking for the mini doughnut muffins recipe? Make muffins as directed without chocolate chips and without cinnamon sugar topping. Bake in a mini muffin pan for 10-12 minutes. Cool slightly. Before serving, dip each in 4 tablespoons melted butter then toss in cinnamon sugar (1/2 cup sugar + 2 teaspoons cinnamon). Serve immediately.
Nutrition
Serving: 1muffin | Calories: 230kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 152mg | Potassium: 52mg | Fiber: 1g | Sugar: 24g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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