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Chocolate-Zucchini Muffins

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  • 25 min prep time
  • 50 min total time
  • 7 ingredients
  • 12 servings
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Enjoy these spongy muffins made with chocolate and zucchini - ready in an hour.

Ingredients

1
(16.6-oz.) pkg. date bread & muffin mix*
3/4
cup milk
1/4
cup oil
2
eggs
2
oz. unsweetened baking chocolate, melted
1
cup shredded peeled zucchini
1/2
cup miniature semisweet chocolate chips

Steps

  • 1 Heat oven to 400°F. Line 12 muffin cups with paper baking cups.
  • 2 In large bowl, combine all ingredients except zucchini and chocolate chips; beat 50 to 75 strokes with spoon until mix is moistened. Fold in zucchini and chocolate chips. Batter will be stiff. Divide batter evenly into paper-lined muffin cups. Muffin cups will be nearly full.
  • 3 Bake at 400°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove from pan. Serve warm or cool.
  • 1 Heat oven to 400°F. Line 12 muffin cups with paper baking cups.
  • 2 In large bowl, combine all ingredients except zucchini and chocolate chips; beat 50 to 75 strokes with spoon until mix is moistened. Fold in zucchini and chocolate chips. Batter will be stiff. Divide batter evenly into paper-lined muffin cups. Muffin cups will be nearly full.
  • 3 Bake at 400°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove from pan. Serve warm or cool.

Expert Tips

*One 14-oz. pkg. banana bread and muffin mix can be substituted for the date bread mix.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
280
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
4g
20%
Cholesterol
35mg
12%
Sodium
170mg
7%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
12%
Sugars
23g
23%
Protein
4g
4%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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