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.
Keyword chocolate, muffin, zucchini
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Dorothy Kern
4tablespoonsunsweetened cocoa powder
2cupsall purpose flour
2cupsshredded zucchini(about 2 small or 1 medium zucchini)
1 1/2cupschocolate chipsOR
Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray or line regular size cupcake pans with liners.
Stir 3/4 cup sugar, oil, and applesauce in a large bowl with a wooden spoon. Stir in eggs, buttermilk, baking soda, cocoa, and salt. Stir in flour. Stir in zucchini.
Spoon into muffin pans and bake until a toothpick comes out clean. Cool at least 5 minutes in pan before removing. Regular size muffins: 15-20 minutes. Mini Muffins: 10-12 minutes.
Store in an airtight container for up to 3 days or freeze for up to a month.
Make your own buttermilk: add 1/2 teaspoon white vinegar or lemon juice to a measuring cup then add enough milk to make 5 ounces. Let sit 5 minutes.
Looking for the mini doughnut muffins recipe? Make muffins as directed without chocolate chips and without cinnamon sugar topping. Bake in a mini muffin pan for 10-12 minutes. Cool slightly. Before serving, dip each in 4 tablespoons melted butter then toss in cinnamon sugar (1/2 cup sugar + 2 teaspoons cinnamon). Serve immediately.