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    You are in: Home / Recipes / Mexican Chocolate-Chip Zucchini Muffins Recipe
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    Mexican Chocolate-Chip Zucchini Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Knitting Granny's Note:

    Cake-like yet moist muffins. I grate fresh zucchini and freeze it in two-cup batches and use the thawed zucchini (with all the liquid) when I make these. Lower in fat than some muffins - good for breakfast, lunch, snacks. Makes the equivalent of 2 dozen regular sized muffins.

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    Ingredients:

    Serves: 24

    Yield:

    regular ...

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 350 degrees.
    2. 2
      Spray muffin cups or line with cup-cake liners and set aside.
    3. 3
      In medium bowl measure and mix together the flour, cocoa powder, spices, salt, baking powder and baking soda.
    4. 4
      In a large bowl beat together the eggs, canola oil, buttermilk, vanilla, and sugar.
    5. 5
      Stir in the zucchini and chocolate chips.
    6. 6
      Add dry ingredients to egg mixture and stir just until all dry ingredients are moistened.
    7. 7
      Fill muffin cups a little less than 2/3 full.
    8. 8
      Bake regular sized muffins for about 25 minutes or until tops spring back when lightly pressed. Bake mini muffins 20 minutes. You might have enough dough left over for a small ramekin of muffin dough - bake it about 27 minutes.
    9. 9
      Remove muffins from pan and cool on wire racks.

    Ratings & Reviews:

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    Nutritional Facts for Mexican Chocolate-Chip Zucchini Muffins

    Serving Size: 1 (67 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 208.1
     
    Calories from Fat 70
    33%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.9 g
    9%
    Cholesterol 23.4 mg
    7%
    Sodium 149.3 mg
    6%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 2.2 g
    8%
    Sugars 21.0 g
    84%
    Protein 3.4 g
    6%

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