Muffin of the Week: Double Chocolate Zucchini Muffins
Hello Friends,
Happy September!!!
Labor Day happened, so that means the muffin of the week is a day late. Normally, I like the structure of having a schedule and meeting my goals, but when a holiday means adventures with my husband....
It was worth it.
Prep time: 10-15 Minutes
Total time: 30 Minutes
Makes: ~12 Muffins
Mix Ins:
Happy September!!!
Labor Day happened, so that means the muffin of the week is a day late. Normally, I like the structure of having a schedule and meeting my goals, but when a holiday means adventures with my husband....
...adventures win.
EVERY.
TIME.
It was worth it.
Since I made you all wait until Tuesday, I decided to build a recipe that has been much requested! It involves a lot of chocolate, so I do hope it doesn't disappoint.....
Double Chocolate Zucchini Muffins
Gluten FreePrep time: 10-15 Minutes
Total time: 30 Minutes
Makes: ~12 Muffins
1 1/2 cups gluten free all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
Wet Ingredients:
1/2 cup canola oil
1/2 cup milk
3 large eggs
2 teaspoons vanilla
1/2 cup granulated sugar
1/4 cup brown sugar, lightly packed
1/2 cup canola oil
1/2 cup milk
3 large eggs
2 teaspoons vanilla
1/2 cup granulated sugar
1/4 cup brown sugar, lightly packed
Mix Ins:
1 1/2 cups grated zucchini, drained
1/2 cup semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chips
INSTRUCTIONS:
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners or spray the pan it self and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
- In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
- Stir in the grated zucchini.
- Add this mixture to the dry ingredients and stir until just combined. *Be careful not to overmix.
- Fold in the chocolate chips. :)
- Fill the prepared muffin tin until the cups are full and bake for 20-22 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
- Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
- Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.
Enjoy!
This is one of those recipes where they are even better the next day. So give them a little patience and they will NOT disappoint. May they fuel your adventures this week!
Happy Pilgrimming!
Destiny
Comments
Post a Comment