Chocolate Zuccini Muffins Recipe


These chocolate zucchini muffins are not too sweet and somewhat healthy.


1 ½ cup all-purpose white flour⅔ cup whole wheat flour (or substitute white flour)1 cup granulated sugar, plus 1½ tbsp. for garnish3 Tbsp non-alkalized or Dutch-process unsweetened cocoa powder2 tsp baking powder (used Clabber Girl Baking Powder)½ tsp salt1 cup chocolate chips, divided⅓ cup canola oil2 medium. zucchinis (7-inch long), cut into chunks⅓ cup low-fat or non-fat vanilla yogurt2 eggs, large⅔ cup chopped walnuts


Recipe for Chocolate Zucchini Muffins slightly adapted from Clabber Girl
  1. Line standard muffin pan with 12 muffin cup liners or use baking spray to coat pan. Preheat oven to 375 degrees Fahrenheit.
  2. Place both flours, baking powder, sugar, cocoa powder and ½ cup chocolate chips in a food processor. Pulse until chocolate chips are finely ground. While the processor is running, add canola oil in a low stream. Scrape sides and pulse until combined. Place chocolate mixture in a large bowl.
  3. Add chopped zucchini to food processor and pulse until finely chopped (you should have about 1½ cups). Add zucchini to chocolate mixture.
  4. Place eggs and yogurt in processor and pulse until blended. Add to zucchini/chocolate mixture. Mix until just combined. Fold in remaining chocolate chips.
  5. Divide batter among muffin cups until almost full. Top muffins evenly with 1½ tablespoon of sugar. Bake in middle rack of oven for 20-24 minutes.
  6. Cool on wire rack for 5 minutes. Keep in airtight container at room temperature for 3 days (If it's hot the sugar tops may melt a bit).

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