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Chocolate-Zucchini Muffins

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Chocolate-Zucchini Muffins
  • Prep 25 min
  • Total 50 min
  • Ingredients 7
  • Servings 12
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Enjoy these spongy muffins made with chocolate and zucchini - ready in an hour.
Updated Dec 28, 2010

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.

Tips from the Pillsbury Kitchens

  • tip 1
    *One 14-oz. pkg. banana bread and muffin mix can be substituted for the date bread mix.

Nutrition Information

280 Calories, 12g Total Fat, 4g Protein, 39g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
280
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4g
20%
Cholesterol
35mg
12%
Sodium
170mg
7%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
12%
Sugars
23g
Protein
4g
% 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.
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