Ingredients
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3 large eggs
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2 cups white sugar
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1 cup vegetable oil
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⅓ cup unsweetened cocoa powder
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1 ½ teaspoons vanilla extract
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2 cups grated zucchini
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3 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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½ teaspoon baking powder
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¼ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground cardamom
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
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Whisk eggs in a large bowl until smooth. Add sugar, oil, cocoa, and vanilla; whisk until well blended. Stir in zucchini. Add flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and cardamom; mix until just moist.
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Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Transfer to a wire rack to cool completely; store loosely covered.
Cook’s Note
For an optional topping, use any, all, or a combination of equal parts brown sugar, chopped nuts, and mini chocolate chips. Sprinkle over muffins just before baking.
Nutrition Facts (per serving)
| 219 | Calories |
| 10g | Fat |
| 30g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 219 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 1g | 5% |
| Cholesterol 23mg | 8% |
| Sodium 161mg | 7% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 1g | 3% |
| Total Sugars 17g | |
| Protein 3g | 6% |
| Vitamin C 2mg | 3% |
| Calcium 15mg | 1% |
| Iron 1mg | 7% |
| Potassium 73mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
