The Pioneer Woman Tasty Kitchen
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Dark Chocolate Chip Zucchini Muffins

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Level: Easy

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Description

Moist sweet zucchini muffin with just enough of a chocolate kick to make it more of a dessert than a breakfast muffin.

Ingredients

  • 3 cups Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Salt (optional)
  • 2 cups Sugar
  • ½ cups Vegetable Oil
  • 3 whole Eggs
  • 2 teaspoons Vanilla Extract
  • ½ cups Applesauce
  • 3 cups Shredded Zucchini
  • 1 cup Flaked Coconut
  • 1 cup Dark Chocolate Chips

Preparation

Preheat Oven to 350 degrees. Prepare muffin tins either with liners or by greasing and flouring.

In a bowl combine dry ingredients (flour, baking powder, baking soda, cinnamon and salt). Mix well and set aside.

Using a mixer whip the sugar and vegetable oil until light (fluffy). Add eggs one at a time and beat well after each addition. Add the extract and applesauce. Add flour mix one or two cups at time mixing until fully incorporated.

Using a spoon fold in the zucchini, coconut and dark chocolate chips. Mixing to distribute evenly throughout batter.

Fill muffin tins to 1/4 inch of the top of tin or liner. Bake for 25 to 30 minutes (or until golden brown)

Makes approximately 12 mammoth muffins
(or 24 regular muffins)

One Comment

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Profile photo of CottageGirl

CottageGirl on 8.2.2009

Ooooo … sound so great! I love the combo of the coconut, chocolate AND zucchini!

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