Chocolate Zucchini Muffins
  • 3 eggs, beaten
  • 1cup grapeseed oil
  • 2 1/2cups natural cane sugar
  • 2medium zucchini, grated
  • 1tablespoon organic vanilla extract
  • 1/4teaspoon black walnut extract (optional)
  • 3cups all-purpose flour
  • 3/4cup unsweetened cocoa powder
  • 2tablespoons instant expresso powder
  • 1teaspoon salt
  • 1teaspoon baking powder
  • 1/2cup chopped walnuts (optional)
  1. Preheat oven to 375˚. In a large mixing bowl, stir together eggs, oil, sugar, zucchini, and extracts. In a second bowl, sift together flour, cocoa, espresso powder, salt, and baking powder. Add to wet ingredients; mix well. Stir in nuts, if desired.
  2. Line muffin pans with paper liners. Divide batter among cups. Bake for 25 minutes, or until well risen and firm to the touch.
  3. Let cool in the pan for 5 minutes. Serve warm, or transfer to a wire rack to cool completely.
Recipe Notes
Nutrition Facts
Chocolate Zucchini Muffins
Amount Per Serving
Calories 238 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 7g
Monounsaturated Fat 2g
Cholesterol 23mg 8%
Sodium 123mg 5%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 238 cal, 10g fat (2g mono, 7g poly, 1g sat), 23mg chol, 3g protein, 34g carb, 2g fiber, 123mg sodium