Ingredients
Scale
- 1 1/2 C brown sugar
- 1/4 C melted butter
- 3/4 C canola oil
- 3 eggs
- 1 tsp vanilla
- 1/2 C buttermilk
- 2 C grated zucchini
- 1 C semi-sweet chocolate chips
- 2 C flour
- 1 C cocoa
- 1/2 tsp salt
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground cloves
Instructions
- Preheat oven to 350 degrees.
- Line muffin pan with liners. Mix together sugar, butter and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
- In separate bowl, mix together all the dry ingredients. Add the liquid and mix until combined being careful not to over-mix.
- Scoop batter into muffin liners and sprinkle a few extra chocolate chips on top.
- Bake in center of the oven for 12-15 minutes until wooden skewer inserted in the center comes out clean. Be careful not to over-bake or you will end up with a dry muffin.
- Remove from pans and allow to cool.
- They are best served after they have been stored overnight in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 243
- Sugar: 2g
- Sodium: 147mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg