Chocolate Wave Zucchini Muffins
Feel good about your healthy eating habits while you pound four of these chocolatey muffins
Servings: 12 servings
Ingredients
- ⅓ cup butter, softened
- 1⅓ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1½ cup shredded zucchini*
- ⅓ cup water
- 1⅔ cup flour
- 1 tsp baking soda (for high altitude use ¾ tsp)
- ½ tsp salt
- ¼ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ⅓ cup chopped walnuts (optional)
- 3 tbsp cocoa powder
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°.
- In a medium bowl combine butter and sugar and mix until fluffy. Add eggs and mix well. Add vanilla, zucchini and water and mix well.
- Add flour, baking soda, salt, baking powder, and spices and stir gently to combine. Be sure to wet all the ingredients but don't overmix.
- Pour half the batter into a small bowl. To one half add the nuts (optional). To the other half add cocoa powder and chocolate chips.
- Prepare a muffin pan with nonstick cooking spray or muffin liners. Pour the yellow batter into the bottom of each muffin cup. Then pour the chocolate batter on top.
- Bake for 20-22 minutes until a toothpick inserted in the center of a cupcake comes out clean.
- Cool for 5 minutes before removing from the muffin tin to cool.
Notes
* Shredding your zucchini: You may use a cheese shredder to shred your zucchini, but we prefer to blitz it in the food process so the zucchini bits are less noticeable.