Zucchini keeps these muffins moist while chocolate chips make them more fun to eat. You don’t really taste the vegetables, but they help with texture. A good summer bake when you’ve got too ...

Stir in the shredded zucchini and 1 1/2 cups of the chocolate chips. Pour batter into the prepared muffin cups to about two-thirds full. Sprinkle the remaining 1/2 cup chocolate chips on the tops.

Double Chocolate Zucchini Muffins are a decadent treat that you can enjoy guilt-free. These muffins are moist and rich, with ...

Ingredients . 3 eggs ; 1/3 cup sugar, brown sugar, or sugar in the raw ; 1 c. canned pumpkin ; ½ cup of avocado oil ; 1 T. vanilla ; 1 1/4 cups shredded zucchini ...

Add shredded zucchini to a mixing bowl and add in boiling water. Mix in remaining ingredients (plus add ons) until just mixed. Pour into muffin pan (I made six at a time) and bake for 30 minutes.

Ingredients. 400g pumpkin, peeled and cut into chunks. 200g butter. 4 tbsp honey. 100g sugar. grated zest of 1 lemon. 2 eggs. 125g plain yoghurt. 1 zucchini, grated ...

RECIPES Moist zucchini chocolate chip muffins: Try the recipe Debi Morgan, the creator of the food blog Quiche My Grits, shared her recipe for ‘Zuccchini Chocolate Chip Muffins’ with Fox News ...

Bake Chocolate Zucchini Muffins by Adrianna Adarme on Aug 18, 2016 These breakfast muffins can also be easily converted into pancakes or a loaf.

Here’s an easy way to get the kids — and adults — to eat their veggies. Vegetables such as carrots and zucchini have long been added to baked goods to add moisture, color, texture and, yes ...

Gluten Free Chocolate Zucchini Muffins Ingredients Gluten free nonstick cooking spray or coconut oil 2 cups almond flour (not almond meal) ½ cup unsweetened cocoa powder ½ teaspoon baking soda ...