Photo of Chocolate zucchini muffins by WW

Chocolate zucchini muffins

2
2
2
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
48
Difficulty
Easy
This recipe is brought to you by our friends at Smucker's Canada

Ingredients

Robin Hood All purpose flour blend

1¼ cup(s)

Turbinado sugar

1 cup(s)

Robin Hood Quick oats (made with rolled oats)

¾ cup(s)

Unsweetened cocoa powder

½ cup(s)

Baking powder

1½ tsp(s)

Baking soda

½ tsp(s)

Table salt

½ tsp(s)

Carnation Evaporated milk

1 cup(s)

Crisco Vegetable oil

cup(s)

Raw egg(s)

1 large

Uncooked zucchini

1½ cup(s), grated

Instructions

  1. Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
  2. Stir together flour, sugar, oats, cocoa powder, baking powder, baking soda and salt in a large bowl.
  3. Whisk milk, oil and egg in a separate bowl.
  4. Add milk mixture and grated zucchini to flour mixture, stirring until just combined.
  5. Spoon batter into prepared muffin cups.
  6. Bake in preheated oven 13 to 15 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.
  7. Serving size: one muffin