Chocolate Zucchini Muffins
- 1½ c. all-purpose white flour
- ⅔ c. whole wheat flour (or substitute white flour)
- 1 c. granulated sugar, plus 1½ tbsp. for garnish
- 3 tbsp. non-alkalized or Dutch-process unsweetened cocoa powder
- 2 tsp. Clabber Girl Baking Powder
- ½ tsp. salt
- 1 c. chocolate chips, divided
- ⅓ c. canola oil
- • 2 medium. zucchinis (7-inch long), cut into chunks
- • ⅓ c. low-fat or non-fat vanilla yogurt
- • 2 eggs, large
- • ⅔ c. chopped walnuts
- Line standard muffin pan with 12 muffin cup liners or use baking spray to coat pan.
- Preheat oven to 375 degrees Fahrenheit
- 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.
- Add chopped zucchini to food processor and pulse until finely chopped (you should have about 1½ cups).
- Add zucchini to chocolate mixture.
- Place eggs and yogurt in processor and pulse until blended. Add to zucchini/chocolate mixture.
- Mix until just combined.
- Fold in remaining chocolate chips.
- 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.
- 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).
Recipe by I bake he shoots at https://ibakeheshoots.com/chocolate-zucchini-muffins/
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