Recipe--Chocolate Zucchini Muffins

I have a favorite Chocolate Zucchini Bread recipe that I’ve used for awhile. But recently I wanted to try turning it into muffins and using natural sweeteners. They turned out really good! I ended up making them for a bake sale at church, they were so good! Have fun experimenting with turning these into muffins, bread, or whatever shape suits your fancy!

Chocolate Zucchini Muffins

3 eggs

1 cup oil

2 cups sugar (I recently used 1 cup of honey and ¾ cups of agave and it was great!)

1 Tablespoon vanilla

2 cups shredded zucchini

2 ½ cups flour

½ cup cocoa

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon baking powder

Optional: ½ cup nuts

Beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients and mix in with wet mixture. Pour into a greased muffin tin (or 2 loaf pans, or a muffin pan lined with cupcake papers, or mini muffin tins, etc. J) Bake at 350°F for 30 minutes (the original bread recipe says 1 hour. I’m not sure how long it took for the muffins to cook since they’re smaller. Just keep your eye on them.) Muffins are done when a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes and then turn out and finish cooling. (Or if you’re like me, dig in. J) Makes about 24 muffins, or 7 jumbo muffins, or 2 loaves of bread, or an endless number of mini-muffins. Enjoy!