Chocolate Zucchini Spice Muffins

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Chocolate Zucchini Spice Muffins

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Course: Breakfast
Cuisine: American
Keyword: Chocolate Zucchini Spice Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24
Calories: 161kcal


  • 24 standard cupcake liners
  • 2 medium zucchini
  • 3 large egg
  • 3/4 cup honey
  • 3/4 cup coconut oil
  • 1 1/2 teaspoon vanilla extract
  • 2 cup flour, whole wheat
  • 1 cup flour, all-purpose
  • 1/3 cup cocoa powder, unsweetened
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice


  • Preheat oven to 375°F. Place cupcake liners into muffin pan.
  • Grate zucchini and squeeze out excess moisture.
  • In a large bowl, whisk eggs, honey, melted coconut oil (take care not to heat the oil), zucchini and vanilla.
  • In another bowl, mix wheat and all-purpose flours, cocoa, baking soda, baking powder, salt and pumpkin pie spice. Gradually mix dry ingredients into wet until just combined.
  • Fill muffin cups about 3/4 full. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool.
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Calories: 161kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 162mg | Fiber: 2g | Sugar: 9g

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I am very confused by the recipe, as I followed it exactly and it came out more like a dough than a cupcake batter. Either there needs to be less dry ingredients or more wet, or even not squeezing the moisture out the zucchini may have helped. I am not a seasoned baker, however, something about this recipe just doesn’t seem quite right.

I’m sorry to hear this! How did they turn out after baking? Some muffin batters can be quite thick but still bake up fluffy and light.