Double Chocolate Zucchini Muffins

Ingredients

• 1 zucchini (Finely grated and squeezed to remove excess moisture; approximately 200 g prepared zucchini.)
• 1 egg
• 0.25 cup maple syrup
• 0.25 cup coconut sugar
• 0.25 cup milk (Use milk of choice.)
• 0.25 cup coconut oil or butter (Melted; use either coconut oil or butter.)
• 0.5 cup Dutch-process cocoa powder
• 0.5 cup self-raising flour
• 0.5 cup dark chocolate chips
• salt (A pinch.)

Steps

1. 1

   Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners.

2. 2

   Finely grate the zucchini, then squeeze it well to remove excess liquid. Measure approximately 200 g of squeezed zucchini.

3. 3

   Place the egg, maple syrup, coconut sugar, milk, and melted coconut oil or butter in a mixing bowl. Stir until the wet ingredients are well combined.

4. 4

   Add the Dutch-process cocoa powder, self-raising flour, dark chocolate chips, and salt to the wet mixture. Gently fold just until no dry streaks remain; do not overmix.

5. 5

   Scoop the batter evenly into the lined muffin tins, filling each cavity according to the desired muffin size.

6. 6

   Bake at 180°C (350°F) for 35 minutes, until the muffins are set and a skewer inserted into the center comes out mostly clean, allowing for melted chocolate.

7. 7

   Remove the muffins from the oven and let them cool slightly before eating.

Notes

The creator describes the zucchini as making the muffins moist and almost fudgy while remaining difficult to detect in the finished muffins. Nutrition is estimated using coconut oil and dairy milk; values will vary with the choice of butter, oil, and milk. Store cooled muffins airtight for up to 3 days at room temperature or freeze for longer storage.

Nutrition per serving

• dessert
• snack
• muffins
• baked
• chocolate
• vegetarian
• moist
• hidden vegetables