DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Double chocolate zucchini muffins are a great way to use these zucchini from your garden! This healthier recipe is the perfect recipe for light, moist muffins. And your children will not even know that they are eating a vegetable!
Ingredients
- 1 large Egg
- 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1/4 tsp Baking Soda
- 1/4 cup Granulated sugar
- 1/4 cup Dutch processed cocoa powder
- 1/4 cup light Brown sugar
- 3/4 tsp Vanilla Extract
- 1 cup All purpose Flour
- 1/2 tsp Coffee powder
- 1/4 cup Oil (such as vegetable/avocado/canola/coconut/olive)
- 3/4 cup + 2 Tbsp Cup Lightly packed Zucchini (removed of excess liquid)
- 3/4 Cup Chocolate Chips lightly coated with flour
First, preheat the oven to 425 degrees F and grate your zucchini. Press it in a colander to drain the excess liquid. Line a muffin pan with 5 molds and set aside.
Then, in a medium bowl, whisk the egg, sugars, coffee, vanilla and oil until well blended. About 2-3 minutes, using a mixer.
Now add zucchini and mix lightly.
Sift the flour, cocoa, salt, baking powder and baking soda over the wet ingredients and stir only until the flour disappears into the dough.
Add the chocolate chips, keeping some to finish after the muffins are cooked.
Pour the dough into the prepared linings, up to the top. Leaving about 1/8 of an inch.
Bake at 425 degrees F for 9 minutes, then keeping the muffins in the oven, reduce the temperature to 350 degrees F.
Bake for 7 to 9 minutes or until they pass the toothpick test. Do not open the oven at this stage. This will give your muffins a thermal shock and they may leak a little. Let the heat drop naturally.
Remove from oven after 5 minutes. Press the remaining chocolate shavings and remove them from the muffin pan. Let cool on rack.
Happy Cooking Time.
