Chocolate zucchini muffins
Make these muffins ahead and wrap them for the freezer or keep them in an airtight container to enjoy for an afternoon treat.
180 cal Serves 12
Prep time 0h 15m
Cook time 0h 18m
Total time 0h 33m
Step 1Preheat oven to 400° F (200° C)
Step 2In a large bowl whisk together whole wheat and all purpose flours, wheat bran, cocoa powder, baking powder and soda and cinnamon; set aside.
Step 3In another bowl, whisk together sugar and oil until combined. Whisk in eggs one at a time; add milk and vanilla. Pour over flour mixture. Add zucchini and stir until dry ingredients are moistened.
Step 4Spoon into greased or paper lined muffin pan. Bake in 400° F (200° C) oven for about 18 minutes or tester inserted in centre comes out clean.
Freezer options: Wrap each muffin individually with plastic wrap and place in airtight container for up to 1 month. Defrost at room temperature or in the microwave.
Storage: Keep in container at room temperature for up to 3 days.
Per serving (1 muffin)
- 5 g
- 180 mg
- 300 mg
- Total fat
- 8 g
- Saturated fat
- 1 g
- 35 mg
- 24 g
- 4 g
- 9 g
- Added sugars
- 8 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.
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