Zucchini Chocolate - Nut Muffins

Zucchini Chocolate - Nut Muffins

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Larry Myers


If desired you may bake all of the muffins at one time. Warp in plastic bags and freeze. To serve, reheat oven to 300 F. for 5 to 10 min. Oatmeal can be used in place of the nuts, if you wash.


★★★★★ 1 vote

20 Min
20 Min


  • 1 medium
    zucchini or two small
  • 2 large
  • 1/2 c
    vegetable oil
  • 1 tsp
    vanilla extract
  • 1/2 c
    chocolate chips, mini
  • 1 1/4 c
  • 2 c
    all-purpose flour
  • 1 1/2 tsp
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
    ground cloves
  • 1/2 tsp
  • 1/2 tsp
    each baking soda and baking powder
  • 1 c
    chopped walnuts or pecans

How to Make Zucchini Chocolate - Nut Muffins


  1. Shred unpeeled zucchini to measure two cups. Spread on paper towel to drain for 10 minutes . Lightly blot top.
  2. Beat together eggs,oil,vanilla and sugar util light. Sift flour with cinnamon,nutmeg,cloves,salt,backing soda and baking powder.
  3. Blend zucchini into egg mixture alternately with four mixture. Do not over blend. Fold in nuts and chocolate.Spoon into lightly greased muffin cups.
  4. Bake at 375 F for 20 minutes;or until a toothpick inserted in the center comes out clean. Store extra muffin batter ,tightly covered in refrigerator up to one week.

Printable Recipe Card

About Zucchini Chocolate - Nut Muffins

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American

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