Imagine savoring a delicate meringue layer while sipping a custard with a luscious texture and bourbon flavor. This eggnog, which is based on Alton Brown’s well-known recipe, is much better than the store-bought version.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ 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.
- For an optional topping, use any, all, or a combination of the following: equal parts brown sugar, chopped nuts, and mini chocolate chips. Sprinkle on top of the muffins just before baking.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 170 mg |
| Sugars | 17 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome only difference I did was added dark chocolate cocoa and put a Hershey kiss in the middle
These muffins are amazing! I cut the sugar in half and used olive oil for the vegetable oil. My whole family loves them. Thank you for a perfect recipe.
Good – not too sweet. Made half batch, cut sugar down to a little bit more than 3/4 cup but not full cup, added more cocoa powder by cutting flour amount down and had about 1/4-1/3 cup of the total flour being cocoa, added a few chocolate chips but not many. Perfect amount of chocolate and sweetness. When making 1/4 batch scant 2 T of cocoa and a bit less than 1/2 cup sugar. Super important bake way less than this days – only do about 17-18 mins.
I did absolutely everything wrong (less sugar, more zucchini, apple sauce, chocolate chips, a bit of vinegar) and they still turned out AMAZING.
I made this and added chocolate chips. A little dry but very yummy.
They turned out perfect. They are moist not too sweet & delicious. I added some cacao bits & coconut & my husband loved them. Will make them again.
I loved this recipe, excellent way to use up zucchini. I did not have cardamom, so I doubled the cinnamon as another reviewer did and they turned out delicious!
Easy recipe to make when you have abundant zucchini. Made it with half brown sugar & half applesauce with oil, kids loved them
Easy to make (takes a half hour tops) and delicious! Definitely a make-again for my family. I use these in the morning as a grab-and-go breakfast with a bagel or an apple on my way to school.
These are really good! I’ve been trying to find a recipe that tastes similar to some chocolate zucchini muffins I ate years ago. These aren’t quite the same but they are moist and soft and I really enjoyed them!
Very good. I believe in trying ab original recipe and then review it before making changes! I halved the batter and added about 1/2 cup chocolate chips to one half and left the other plain. Both were good, but I prefer the muffins with the chocolate chips. The original recipe is fine also – muffins are not meant to be very sweet – they are not cupcakes with frosting! I will definitely make them again – lots zucchini at the moment. Missing one? – I had to try one right out of the oven – yum!! I am going to try the savory cheddar ones in a day or two.
Really delicious, I loved the light chocolate flavor with the spices. I used half oil and half applesauce, as other reviewers suggested.
Only change I made was reducing the sugar by 1/2 cup. Turned out great and the kids love them!
It didn’t taste like chocolate. The cocoa powder didn’t have enough kick to it. It was on the dry side.
A yummy recipe with a chocolate pudding kind of flavour. My son has an egg allergy so we made ‘flax eggs’ and the recipe still worked perfectly. For a flax egg just mix ground flax seeds with water and wait 5 or so minutes until it’s got some gel-like egg consistency. I made them into mini muffins with no liners. Worked great. Baked at 350 for 18 min. I made them and gave my son two. I went in my office to do some work and came back and he had snuck and ate SIX MORE! He said he couldn’t resist because they were so good. Needless to say…belly ache 🙂
My kids loved these. I added about a cup of mini chocolate chips. They were chocolatey and moist. I’m sure I will be making these again.
Good chewy muffin, wish it was more chocolaty….next time add chocolate chips
It came out a little dry but it takes fantastic
Missed the mark for me. Not the intensely moist, chocolate cupcake I was hoping for.
Light, moist, chocolatey
They turn out better than I thought but I think put. frosting on them ,and didn’t have any ground cardamom substitute ginger instead sure taste it but flavor great .I don’t like putting walnuts in zucchini baking and chocolate is my favorite.yes I would make them again.