Zucchini-Chocolate Muffins
These are actually chocolate muffins that get a healthy makeover. They are packed with fresh zucchini and fine cocoa powder. These muffins can be used for breakfast or dessert treats and they make a perfect on-the-go snack. Also a delicious way to sneak a bit of extra vegetables for the kids.
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Servings: 12
Ingredients
- 2 cups zucchini, shredded, with skin (squeeze out excess moisture)
- 2 eggs, room temperature
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- ⅔ cup brown sugar
- ½ cup cocoa powder, unsweetened
- 2 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- ½ teaspoon salt
- Preheat oven to 180 degree C ( 350 degree F ..
- Line a muffin tray with muffin liners.
- In a medium size bowl, mix together all the WET ingredients: eggs, buttermilk, vegetable oil and vanilla extract.
- Using a bigger bowl, mix together all the DRY ingredients: flour, brown sugar, cocoa powder, baking powder, ground cinnamon and salt.
- Add the WET ingredients to the DRY ingredients. Mix until JUST combined. Do not OVERMIX or the muffins will be tough.
- Stir in the shredded zucchini.
- Using an ice-cream scoop, spoon the batter into muffin liners until 3/4 full.
- Bake in preheated oven for 20 - 25 minutes or until a toothpick inserted in the centre of muffin comes out clean.
- Remove the muffin tray from the oven to cool on wire rack for 5 minutes.
- Then remove muffins from the tray to cool completely on cooling rack. Store loosely covered.
Instructions
Enjoy!
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