Ingredients
24
24 servings
- •3 eggs
- •2 cups white sugar
- •1 cup vegetable oil
- •0.33300000429153 cup unsweetened cocoa powder
- •1.5 teaspoons vanilla extract
- •2 cups grated zucchini
- •3 cups all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon salt
- •0.5 teaspoon baking powder
- •0.25 teaspoon ground cinnamon
- •0.25 teaspoon ground nutmeg
- •0.25 teaspoon ground cloves
- •0.25 teaspoon ground cardamom
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Whisk eggs in a large bowl until smooth. Add sugar, oil, cocoa, and vanilla; whisk until well blended. Stir in zucchini. Add flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and cardamom; mix until just moist.
- Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Transfer to a wire rack to cool completely; store loosely covered.
Nutritional Facts
Per 24 servings
- Calories: 217
- Carbohydrate: 30g
- Fat: 10g
- Fiber: 1g
- Protein: 3g
- Sugar: 17g
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