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Chocolate muffin recipe with zucchini
Highlights
Chocolate Muffin Recipe With Zucchini
Chocolate Muffin Recipe With Zucchini
Ingredients
350 grams whole-grain flour mix (approx 2 1/2 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder
1 teaspoon sea salt
2/3 cup honey
2 large farm-fresh eggs
1 teaspoon vanilla
1/2 cup grape seed oil, olive oil or melted coconut oil
1 1/2 cups shredded zucchini, with as much liquid squeezed out as possible
1/3 cup mini chocolate chips
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder
1 teaspoon sea salt
2/3 cup honey
2 large farm-fresh eggs
1 teaspoon vanilla
1/2 cup grape seed oil, olive oil or melted coconut oil
1 1/2 cups shredded zucchini, with as much liquid squeezed out as possible
1/3 cup mini chocolate chips
Method
1.Preheat the oven to 350ºF and line a large muffin tin with paper liners. Whisk together the flour, baking soda, baking powder, cocoa powder, and salt in a large bowl. Set aside the mixture. Then, in a medium bowl, add the honey, eggs, vanilla, oil, and zucchini, and mix together until combined.
1.Preheat the oven to 350ºF and line a large muffin tin with paper liners. Whisk together the flour, baking soda, baking powder, cocoa powder, and salt in a large bowl. Set aside the mixture. Then, in a medium bowl, add the honey, eggs, vanilla, oil, and zucchini, and mix together until combined.
2.Add the wet ingredients to the dry and mix until the mixture is combined. Add in mini chocolate chips and fold the chips in until mixed throughout the batter. Fill the paper-lined muffin tins about 3/4 full and place the tin into the oven. Bake for 20-25 minutes, until they are cooked through.
3.To see if muffins are done, insert a toothpick or knife into the center. If it comes out clean, the muffins are finished baking. Let the muffins cool for 5 minutes in the pan. Move muffins to a cooling rack to cool completely.
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