Recipe courtesy of Ree Drummond
Chocolate Zucchini Muffins
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 244
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 35 mg
- Sodium
- 181 mg
Ree grows zucchini in her vegetable garden, and they grow prolifically at the height of summer, so she is always thinking of different ways to use them. Enter chocolate zucchini muffins, an unusual recipe, but extremely tasty.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 244
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 35 mg
- Sodium
- 181 mg
Ingredients
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Directions
Special equipment:
cupcake liners- Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with cupcake liners.
- In a small bowl, combine the bittersweet and milk chocolate chips.
- In a large bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt. In a second large bowl, whisk together the granulated sugar, sour cream, oil, brown sugar, vanilla extract and eggs until well combined. Add the wet ingredients to the dry ingredients and stir until just combined, then fold in the zucchini and all but 1/2 cup chocolate chips. (The batter will be thick.)
- Divide the batter between the prepared pans, smoothing the tops with a spoon or small offset spatula. Sprinkle the reserved chocolate chips evenly over the batter.
- Bake the zucchini muffins, rotating the pans once halfway through, 22 to 25 minutes. Let cool a little before serving warm, or at room temperature; sprinkle with sea salt, if using, before serving.
