Ingredients

The following ingredients have 10 Servings
  • 1 cup freshly grated zucchini ((about one small-medium squash))
  • 15 oz pureed pumpkin
  • 1 box Devils Food Cake Mix
  • 2 large eggs (or 2 flax eggs (see notes))
  • 3/4 cup chopped baking walnuts ( plus extra for topping (optional))
  • 1 cup dark chocolate chips

Instruction

  • Preheat the oven to 350°F and prep a muffin tin with paper liners.
  • Coarsely grate your zucchini with a box grater, gather into a pile, and chop into teeny pieces.
  • Pat/squeeze dry with paper towels to remove any moisture.
  • Next pour your cake mix in a large bowl (make sure you use chocolate cake mix) and add your can of pumpkin, eggs (or flax eggs), and zucchini.
  • Stir until just moistened, then fold in your chocolate chips and walnuts.
  • Annnd you're done!
  • Pour batter into paper lined muffin tins or foil loaf pans spritzed with a little oil and fill each a little over half-way. Recipe should yield approx. 18-20 muffins.
  • Bake at 350°F for 25-30 minutes. To check for doneness, insert a toothpick in the center to test for a fluffy fully-cooked center. Bake times may vary from oven to oven based on calibration/temperment.
  • Remove from the oven and allow to cool on a wire rack.
  • Faceplant.