Leave a Review »
Chocolate Zucchini Doughnut Muffins
This is a perfect EASY muffin recipe that tastes like a baked donut! Chocolate Zucchini Doughnut Muffins are a great way to use up all that summer squash.
— or 1 teaspoon vinegar plus enough milk to make 7 tablespoons, or you can use buttermilk
unsweetened cocoa powder
all purpose flour
Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray.
Stir 3/4 cup sugar, oil, and apple sauce in a large bowl with a wooden spoon. Stir in eggs, sour milk, baking soda, cocoa, salt, and 1 teaspoon cinnamon. Stir in flour. Stir in zucchini.
Spoon into mini muffin pans (makes 48) and bake for 10-12 minutes until a toothpick comes out clean. Cool at least 5 minutes in pan before removing.
Right before serving: Stir remaining sugar and cinnamon in a small bowl. Roll muffins in melted butter than toss in cinnamon sugar.
All text and images ©
Crazy for Crust
. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.