Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

From the Silk test kitchen

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Servings
12
Total Time
45 min

See the nutritional information
Chocolate Zucchini Muffins

Ingredients

  • 1 cup flour
  • 3/4 cup sugar
  • 1/3 cup cocoa powder
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Silk soy, almond or coconutmilk, any flavor
  • 2 tsp vinegar
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 1 tsp vanilla
  • 3/4 cup grated zucchini
  • 1/2 cup boiling water
  • 1/2 cup chocolate chips

Dish up your review

  • Chocolate Zucchini Muffins

    Ratings: 
    4
    1 review

    Yummy Chocolate !

    What a great muffin ! I used Silk Chocolate of course and used applesauce instead of oil and the cinnamon just gives them a great chocolate flavor. My son is extremely picky and will avoid any vegetable at any cost. I had to really grate the zucchini fine and they turned out wonderful. You cannot even see the zucchini and that's enough to fool the pickiest of eaters. I would recommend cooking the full 17 minutes. Definitely adding to the book of favorites !

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Chocolate Zucchini Muffins

Preparation

  • Preheat oven to 350°F.
  • Line a muffin tin with 12 paper liners.
  • In a medium bowl, whisk together flour, sugar, cocoa, cinnamon, baking soda and salt.
  • In another bowl, whisk together Silk, vinegar, vegetable oil, beaten egg and vanilla until combined.
  • Pour Silk mixture over dry cocoa mixture and stir by hand until all the flour is incorporated. Stir in the zucchini followed by boiling water. The mixture will be thin.
  • Fill muffin liners 3/4 of the way full, sprinkle with chocolate chips and bake for 13-17 minutes until tops spring back and a tester inserted in the center of a muffin comes out clean.