These muffins a chock full of zucchini and chocolate. Enjoy these moist, decadent muffins with a tall glass of cold milk. Loaded with goodness, they are almost completely guilt-free!
2 cups all purpose flour (260g)
½ cup whole-wheat flour (65g)
⅔ cup unsweetened cocoa powder (80g)
4 teaspoons baking powder (20g)
1 teaspoon baking soda (5g)
½ teaspoons salt (3g)
1 cup buttermilk (250g)
1 cup sugar (250g)
¼ cup butter, melted (60g)
¼ cup vegetable oil (60g)
2 eggs, large
1 teaspoon vanilla extract (5g)
1¼-cup zucchini, shredded (300g)
1 cup semi-sweet chocolate chunks/chips/callets (150g)
Preheat the oven to 425°F. Coat a muffin tin with cooking spray or use muffin liners and spray lightly with cooking spray.
Combine the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. Whisk until well combined and set aside.
In a separate bowl, whisk together the buttermilk, eggs, oil, melted butter, sugar and vanilla extract. Then add in the shredded zucchini and whisk until thoroughly combined.
Add the wet ingredients to the dry ingredients and toss in the chocolate chunks. Stir batter gently until no more traces of dry flour are visible. Do not over-mix, as that will cause the muffin to be tough.
Spoon the batter evenly into the muffin tin. The muffin cups should be filled to the brim.
Place into the oven and immediately bake for 5 minutes at 425° F. After 5 minutes, reduce heat to 350°F and bake for an additional 20 minutes or until a tester inserted into the centre comes out clean. Remove from the oven and let them cool for a few minutes before placing them on a cooling rack to continue cooling.
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