Chocolate Zucchini Muffins

Servings: 24

Ingredients:

  • 2 cups zucchini grated
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups oats
  • 1/2 cup cocoa powder
  • 1 1/2 cups sugar
  • 1 Tbsp cinnamon (optional
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 eggs
  • 1 cup plain yogurt 
  • 1/2 cup dark chocolate chips

Instructions:

  1. Preheat the oven to 350 °F.
  2. Cut off the round end of the zucchini (which is a little tough), but keep the stem to use as a handhold. Shred the zucchini with a box grater, stopping when you get to the stem.
  3. Butter or oil 24 muffin tins, or just line them with muffin cups.
  4. Measure the dry ingredients (flour, oats, cocoa powder, sugar, cinnamon, baking soda, and salt) into a medium bowl.
  5. Mix the zucchini, eggs, and yogurt in a larger bowl. Add the dry ingredients, then mix until everything is just combined. Add the chocolate chips if you're using them, then stir once.
  6. With a spoon, dollop the batter into the muffin tins until each cup is 3/4 full and bake for 20 minutes.
  7. Pull the muffins out and poke with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes. Let the muffins cool in their tins for 20 to 30 minutes, then eat them warm!

 

Leanne Brown's "Good and Cheap: Eat Well on $4/Day" cookbook cover.Special thanks to Leanne Brown for this recipe! For more delicious budget-friendly recipes and a free PDF of her cookbook, Good and Cheap: Eat Well on $4/Day, please visit www.leannebrown.com.

FTC Disclaimer: This post is not sponsored.

 

 

 

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