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Chocolate Banana Zucchini Muffins
A moist light chocolate muffin with bananas and zucchini
Course
Breakfast & Brunch
Cuisine
American
Keyword
Chocolate Banana Zucchini Muffins
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
24
Calories
186
kcal
Author
Shelby Law Ruttan
Ingredients
3
large
eggs
2
cups
white sugar
½
cup
oil
2
mashed bananas
1½
teaspoons
vanilla extract
⅓
cup
unsweetened cocoa powder
2
cups
grated zucchini
3
cups
all-purpose flour
1
teaspoon
baking soda
½
teaspoon
baking powder
1
teaspoon
salt
¼
teaspoon
ground cinnamon
¼
teaspoon
ground nutmeg
¼
teaspoon
ground cloves
¼
teaspoon
ground cardamom
Instructions
Preheat oven to 350 degrees F. Lightly grease or line two 12 cup muffin tins.
In a large bowl beat the eggs. Beat in the sugar, oil and banana. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
Pour batter into prepared muffin tins filling ⅔ of the way full. Bake at 350 degrees for 20 minutes. Cool.
Nutrition
Serving:
1
g
|
Calories:
186
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
23
mg
|
Sodium:
162
mg
|
Potassium:
107
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
61
IU
|
Vitamin C:
3
mg
|
Calcium:
15
mg
|
Iron:
1
mg