Zucchini Chocolate Muffins Recipe | How to Make Moist & Delicious Chocolate Muffins with No Eggs!

Zucchini Chocolate Muffins Recipe | How to Make Moist & Delicious Chocolate Muffins with No Eggs!

Today we will be going over What to do With All That Zucchini – Part Eight. How to make Zucchini Chocolate Muffins. By combining shredded zucchini with this combination of ingredients (*no eggs) you end up with moist & delicious Chocolate Muffins! You can use freshly shredded zucchini or zucchini you freeze preserved ahead of time (see Zucchini Bread Recipe for info on how to freeze preserve Zucchini). Follow along and check out this sweet recipe using zucchini; you may just want to make this next time you have a chocolate craving!


This Zucchini Chocolate Muffins Recipe is gone over, step by step in this video on YouTube. Check it out by following the link below!

Zucchini Chocolate Muffins | What to do With All That Zucchini | No Egg Recipe | Chocolate Muffins! – YouTube


Zucchini Chocolate Muffins - No Egg Recipe

Zucchini Chocolate Muffins made with a No Egg Recipe

By combining shredded zucchini with this combination of ingredients (*no eggs) you end up with moist & delicious Chocolate Muffins! Follow along and check out this sweet recipe using zucchini; you may just want to make this next time you have a chocolate craving!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 Cups Zucchini (Shredded and Moisture Squeezed out)
  • 1 1/2 Cups Flour
  • 1 Cup Sugar
  • 3 Tbs Cocoa Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 6 Tbs Vegetable Oil (Neutral Oil - Vegetable Oil, Canola Oil, Avocado Oil)
  • 1 Tbs Vinegar (White)
  • 1 tsp Vanilla
  • 1 Cup Water (Cold)

Instructions

  1. Mix Flour, Sugar, Cocoa Powder, Baking Soda & Salt in a bowl.
  2. Make 3 wells and into each add: 1) Oil, 2) Vinegar, 3) Vanilla. Then pour Cold Water over all & mix until combined.
  3. Fold in Shredded Zucchini.
  4. Pour batter into muffin pan wells, 1/3 - 1/2 full. Place muffin pan on a cookie sheet and Bake at 350 Degrees for @ 30 min. Test doneness with a toothpick (if toothpick comes out clean when poked into the muffin, it is done).
  5. Place muffin pan on cooling rack @ 10 min then remove muffins from pan.
  6. Serve warm as is or allow to cool completely and add topping to muffins: Sprinkle with Powdered Sugar, Glaze or Frosting of choice.
  7. Enjoy!

Notes

These can be made as muffins as the recipe above, or as a cake. This would make a nice 9x9 cake or similar round size. This recipe is great without any topping but feel free to add a little extra with a glaze or frosting! Another great option is to add a handful of chocolate chips to make it extra chocolatey!


This recipe is helpful to have in your lineup if you need to bring a baked item and realize you don’t have any eggs in the fridge! Food Sensitivities or Allergies to Eggs? No problem, this moist & delicious Zucchini Chocolate Muffin (or Cake) Recipe has No Eggs and is sure to satisfy your chocolate craving!


Want to add extra chocolatey flavor to this treat? Add in a handful or two of chocolate chips…extra gooey goodness!


Here Are Some Helpful Items When Making Homemade Zucchini Chocolate Muffins & In The Kitchen!


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