Description
These chocolate zucchini muffins are so moist and chocolaty you won’t stop at just one. And they are healthy too because they include a serve of veggies!
Ingredients
- 1 1/4 cups of plain flour
- 1/4 cup of cocoa powder
- 1 1/2 teaspoons of baking powder
- 3/4 cup of sugar
- 1/2 teaspoon of salt
- 2 beaten eggs
- 1/2 cup of vegetable oil
- 1 teaspoon of vanilla extract
- 1/2 cup of chocolate chips (mini or regular)
- 1 1/2 cups of zucchini, grated and with excess water squeezed out
Instructions
- Preheat oven to 180 °C (350 °F) and line medium sized muffin pans with paper cases.
- Combine dry ingredients; flour, cocoa, baking powder, sugar, and salt in a large mixing bowl and stir well to combine and break up any lumps.
- Make a well in the centre of the dry ingredients and then add the eggs, oil and vanilla.
- Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry mix can be seen.
- Add the zucchini and chocolate chips and again stir until just combined.
- Divide batter evenly into the muffin pan wells, filling them roughly 3/4 full.
- Bake for 22 – 25 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
- Allow muffins to cool in tins for around 30 minutes then transfer them to a wire rack to cool completely.
