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.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups zucchini (shredded, with skin (squeeze out excess moisture))
- 2 eggs (room temperature)
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 2/3 cup brown sugar
- 1/2 cup cocoa powder (unsweetened)
- 2 teaspoon baking powder
- 1 teaspoon cinnamon (ground)
- 1/2 teaspoon salt
Instructions
- 1
Preheat oven to 180 degree C ( 350 degree F ..
- 2
Line a muffin tray with muffin liners.
- 3
In a medium size bowl, mix together all the WET ingredients: eggs, buttermilk, vegetable oil and vanilla extract.
- 4
Using a bigger bowl, mix together all the DRY ingredients: flour, brown sugar, cocoa powder, baking powder, ground cinnamon and salt.
- 5
Add the WET ingredients to the DRY ingredients. Mix until JUST combined. Do not OVERMIX or the muffins will be tough.
- 6
Stir in the shredded zucchini.
- 7
Using an ice-cream scoop, spoon the batter into muffin liners until 3/4 full.
- 8
Bake in preheated oven for 20 - 25 minutes or until a toothpick inserted in the centre of muffin comes out clean.
- 9
Remove the muffin tray from the oven to cool on wire rack for 5 minutes.
- 10
Then remove muffins from the tray to cool completely on cooling rack. Store loosely covered.