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Cocoa Nut Zucchini Muffins Recipe
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||250 Milliliter|
|Cocoa||1⁄2 Cup (8 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Grated zucchini||2 Cup (32 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5806 Calories from Fat 2285
% Daily Value*
Total Fat 256 g393.7%
Saturated Fat 117.3 g586.6%
Trans Fat 0 g
Cholesterol 1009.8 mg336.6%
Sodium 3895.6 mg162.3%
Total Carbohydrates 844 g281.3%
Dietary Fiber 91 g364.1%
Sugars 421.9 g
Protein 135 g270.7%
Vitamin A 112.2% Vitamin C 70.6%
Calcium 174.5% Iron 225.5%
*Based on a 2000 Calorie diet
Add eggs one at a time, beating well after each addition.
In another bowl, combine all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and cinnamon.
Add to the creamed mixture alternately with zucchini and milk, mixing well.
Do not overmix.
Fold in nuts.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven for 25 minutes.
HINT: To clean oven spills, sprinkle with automatic dishwashing powder, cover with wet paper towels and let stand for a few hours.
Wipe with a damp sponge.