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54

Chocolate Zucchini Muffins

6 Ratings

5 Comments

Kitchen Tested

Prep 15 min
Total 40 min
Servings 12

Chocolate, zucchini and nuts come together in a super moist muffin. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

1 1/3

cups Gold Medal™ all-purpose flour

2/3

cup packed brown sugar

1/3

cup unsweetened baking cocoa

3/4

teaspoon baking soda

1/2

teaspoon salt

3/4

cup buttermilk

1/3

cup butter, melted

egg

teaspoon vanilla

cup coarsely shredded zucchini (about 1 medium)

1/2

cup semisweet chocolate chips

1/4

cup chopped walnuts

Steps

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1

Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
2

In large bowl, stir flour, brown sugar, cocoa, baking soda, and salt with spoon. In small bowl, beat buttermilk, melted butter, egg and vanilla with whisk until blended. Pour buttermilk mixture into flour mixture; stir until just moistened. Stir in zucchini, chocolate chips and walnuts. Divide batter evenly among muffin cups.
3

Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.

Expert Tips

Zucchini typically isn’t peeled when used in baking -- just go ahead and shred!
Try dark chocolate chips for more chocolate flavor.

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin

Calories: 230
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 5g 26% Trans Fat 0g
Cholesterol: 30mg; 10%
Sodium: 240mg; 10%
Potassium: 170mg; 5%
Total Carbohydrate: 30g; 10%
Dietary Fiber 2g 8% Sugars 17g
Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;