Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Lois D
Edited on Sep 14, 2008

Wonderfully easy and a real treat for a back to school lunch - just don't tell the kids they're eating vegetables!


1/2 C milk
1/4 t white vinegar
1/2 C butter (1 stick)room temperature
1/2 C vegetable oil
1 3/4 C sugar
2 large eggs
2 t vanilla
2 1/2 C flour
4 T cocoa powder
1 t baking soda
1/2 t cinnamon
1/2 t salt
2 C grated zucchini (3 small)
1 C chocolate chips
1/4 C chopped pecans or walnuts (optional)


Preheat oven to 325 degrees. Line 2 standard muffin pans with papers. Mix milk and vinegar and set aside. In a large bowl, beat together the butter, oil, and sugar until creamy. Add eggs, vanilla and milk/vinegar mix. Blend well. In a separate bowl, combine dry ingredients. Add zucchini and half the chocolate chips and stir well. Spoon the batter into the muffin pans, filling each paper 2/3 full. Sprinkle the other half of chocolate chips and nuts on top. Bake for 20 minutes, until a toothpick inserted in the center comes out clean or the muffins spring back when lightly touched (don’t touch the melted chocolate, though. Yield 24 muffins. Enjoy!

Not a NESTLÉ®-tested recipe.

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