Zucchini Chocolate Muffins


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Zucchini adds a unique texture to baked goods that goes perfectly with the gooey sweetness of chocolate chips.

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  • 1 1/3 C. flour
  • 3/4 C. sugar
  • 2/3 C. unsweetened cocoa powder
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C. reduced fat sour cream
  • 1/2 C. mashed sweet potato or mash well-drained canned yams
  • 1 large egg
  • 2 Tbs. vegetable oil
  • 2 tsp. vanilla extract
  • 1 C. shredded zucchini, lightly packed

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Heat oven to 400 degrees. Coat twelve 2 1/2" muffin cups with nonstick cooking spray. In a large bowl, stir flour, sugar, cocoa, baking powder, baking soda and salt until well mixed. In a small bowl, whisk sour cream, mashed sweet potato, egg, oil and vanilla until blended. Stir in zucchini. Add, all at once to flour mixture and stir just until moistened. Don't over-mix or muffins will be tough and dense. Divide among muffin cups (cups will be almost full.)

Bake 19 minutes until wooded pick inserted in centers comes out clean. Leave in pan 5 minutes, then run a small knife around each muffin and gently lift out and place upside down onto a wire rack. Serve warm.

Yield: 12 servings

From: "Woman's Day" magazine, 9/1/98 

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