Recipe
Side Dish
Chocolate Zucchini Muffins
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ c. all-purpose flour | ||
| ¼ c. unsweetened cocoa powder | ||
| 1 tsp. salt | ||
| ½ tsp. baking powder | ||
| 1 tsp. baking soda | ||
| ¼ c. ground flax seed | ||
| ½ c. margarine, softened | ||
| ¼ c. canola oil | ||
| 1 ½ c. sugar | ||
| 2 eggs | ||
| ½ c. sour 1% milk* | ||
| 2 c. finely grated, unpeeled zucchini |
Directions
- Preheat oven to 350 degrees.
- Combine flour, cocoa, salt, baking powder, baking soda and ground flax.
- In a separate bowl, cream margarine, oil and sugar. Add eggs and sour milk. Add zucchini and mix. Add dry ingredients, stirring until just mixed.
- Fill 24 paper muffin baking cups half to two-thirds full of batter.
- Bake at 350 degrees for 18 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove muffins from muffin tins and cool on wire rack.
- *To sour milk, place 1/2 tablespoon vinegar or lemon juice in a 1/2 cup measure and fill with 1% milk. Let stand a few minutes.
Nutrition facts
Servings
174 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 18mg
- Sodium: 225mg
- Total Carbohydrates: 25g
- Protein: 3g
Recipe Source:
Family Favourites Flax cookbook.