Description
Mini Chocolate Zucchini Donut Muffins are soft, moist, and baked to perfection. This easy recipe is perfect for breakfast or brunch.
Ingredients
Scale
- 1 1/2 tsp Cinnamon
- 1 1/2 cup Sugar
- 1/2 cup Butter, Melted
- 3/4 cup Sugar
- 1/3 cup Oil
- 1/4 cup Applesauce
- 2 Eggs
- 1/2 cup Buttermilk
- 2 cups Flour
- 4 tbsp Cocoa Powder
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Baking Soda
- 2 cups Zucchini, Shredded
Instructions
- Preheat the oven to 350. Lightly spray mini-muffin pans with non-stick spray.
- Grate enough zucchini to make 2 cups. Set aside.
- In a large bowl, combine sugar, oil, and applesauce. Mix well, then stir in eggs and buttermilk.
- Combine flour, cocoa powder, salt, cinnamon, and baking soda in a separate small bowl and mix well. Pour into the large bowl and mix well.
- Pour zucchini into batter and mix until well combined.
- Spoon into mini-muffin pans and bake for 10-12 minutes.
- Mix cinnamon and sugar in one small bowl, and melt butter in another. Roll each muffin in the melted butter then toss in the cinnamon/sugar mixture.
Notes
- Store in an airtight container for up to 3 days.
- These muffins freeze well for up to 2 months.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Chocolate Zucchini Donut