Ingredients
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2 Large eggs
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1/2 cup (4oz 125ml) Buttermilk
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2 Tbsp (room temperature) Butter
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2 tsp Vanilla Extract
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1 1/2 cups (192g) (all-purpose) Flour
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3/4 cup (150g) Brown Sugar
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1 1/2 tsp Baking Powder
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3/4 tsp Baking Soda
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1/2 cup Cocoa Powder
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1 tsp Cinnamon
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1/2 tsp Salt
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2 large Zucchini
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1 cup Chocolate Chipsor chopped dark chocolate bark
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1/2 tsp (optional) Chili Powder
Directions
Steps
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1
Done
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Preheat oven to 350°F / 180°C. |
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2
Done
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Make the Chocolate Zucchini Muffin BatterPeel and shred the zucchini - using a food processor or a grater. In a mixing bowl (or you could also just use a food processor on low - I did and it worked great), combine and whisk the remaining ingredients except for the flour and chocolate chips. (The chili powder is optional if you want some heat.) Add the flour gradually while mixing. Fold in the chocolate chips. |
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3
Done
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Assemble the Chocolate Zucchini MuffinsLine your cupcake sheet or muffin pan, or coat with cooking spray or butter. Add the batter. Bake on the bottom rack for approx. 22-26 minutes. For jumbo muffin pans, you'll need anywhere from 30-40 minutes. Do the toothpick test or just use your finger - if they spring back - they are ready to eat. |
