Double Chocolate Zucchini Muffins

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Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins

Level: Beginner
Makes: 12 servings

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Ingredients

  • 1/2 cup mashed avocado (about 1 medium)
  • 1/4 cup milk or non-dairy milk
  • 2 tablespoons canola oil
  • 1 egg
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups grated zucchini (about 1 medium)
  • 1 1/4 cups whole wheat pastry flour or all-purpose flour)
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup mini semi-sweet chocolate chips

Recipe Notes

This recipe is from Mary Makes It Easy on Food Network Canada.

Instructions

  • Preheat your oven to 350°F and line or grease a regular muffin tin.

  • Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.

  • Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.

  • Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20-23 minutes.

  • Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.

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    Posted by Lakehouse Home Store from Mary Berg, Food Network Canada on 12th Feb 2024
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