Chocolate Zucchini Mini-Muffins Recipe

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Ingredients

Count

Nutrition

7339

Calories

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Ingredients:

Serving

2 cups granulated sugar
3/4 cup canola or vegetable oil
2 1/2 tsp vanilla extract
3 large eggs
1/3 cup buttermilk or plain yogurt
2 1/4 cups shredded zucchini
zest of 1 lemon, finely grated
zest (finely grated ) and juice of 1 orange
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
11/2 tsp baking soda
1 tsp kosher salt
1/2 tsp ground cinnamon
1/2 cup chopped pecans or walnuts (optional)
8 oz neufchatel or cream cheese, at room temperature
3 oz unsalted butter, at room temperature
1/3 cup confectioners' sugar

Directions:

1. Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray.
2. In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and half the orange zest.
3. In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.
4. Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes. Cool in the pans for about 10 minutes, then remove and let cool completely.
5. To make the icing, blend the cheese and butter in the bowl of a food processor until they are well combined and no lumps remain. Add the confectioners' sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth.
6. Ice the muffins with a knife (or forgo the icing if you'd like to convert these muffins from an after-dinner treat to a healthy breakfast). Serve the same day or store in the refrigerator for up to 3 days.
Tip: To keep squash fresh for as long as possible, handle it carefully to avoid bruising, and don't wash it until just before use. If stored in a perforated plastic bag in the refrigerator, it should keep for 4 to 5 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7338.81 Kcal (30726 kJ)
Calories from fat	3576.53 Kcal
		% Daily Value*
Total Fat	397.39g	611%
Cholesterol	917.58mg	306%
Sodium	10732.33mg	447%
Potassium	4833.75mg	103%
Total Carbs	864.52g	288%
Sugars	571.56g	2286%
Dietary Fiber	30.77g	123%
Protein	110.57g	221%
Vitamin C	182.2mg	304%
Vitamin A	0.9mg	28%
Iron	16.3mg	90%
Calcium	882.1mg	88%

Amount Per 100 g
Calories	318.01 Kcal (1331 kJ)
Calories from fat	154.98 Kcal
		% Daily Value*
Total Fat	17.22g	611%
Cholesterol	39.76mg	306%
Sodium	465.06mg	447%
Potassium	209.46mg	103%
Total Carbs	37.46g	288%
Sugars	24.77g	2286%
Dietary Fiber	1.33g	123%
Protein	4.79g	221%
Vitamin C	7.9mg	304%
Iron	0.7mg	90%
Calcium	38.2mg	88%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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