Prep 15 mins
Cook 30 mins
A delicious veggie muffin (kind of...)
Make and share this Chocolate Zucchini Muffins recipe from Food.com.
- Preheat oven to 350.
- Grease and flour or line* 12 wells in a muffin tin. Set aside.
- In a large bowl, mix together the eggs, oil and buttermilk. Add in all of the dry ingredients, including spices. Mix thoroughly. Stir in pecans and zucchini.
- Fill the prepared wells about 3/4 of the way.
- Bake 30-40 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean.
These were okay, but we thought they could have been a little sweeter. I think that next time I make them I would add a bit more sugar. This recipe makes 12 LARGE muffins, next time I will also make them into 18 so they are not so big. All in all, it was a good way to use up some zucchini other than making more zucchini bread. Also, they were easy to make gluten free using Bob's Red Mill AP Gluten Free Flour. Thanks Swirly!