Lately I’ve had lots of customers ask me about ways to use zucchini. While some people find it a boring vegetable, I beg to differ. It’s wonderful grilled or sautéed in garlic, but where it really shines is in baked goods. It adds a wonderful moisture to muffins and cakes, and while I’m not a huge baker (as you all know), I couldn’t resist whipping up a chocolatey sweet treat. These muffins are the perfect portion for a quick afternoon snack or a light dessert.
1. Preheat oven to 350. Coat mini muffin tins with cooking spray.
2. In a large bowl, combine flour, cocoa powder, baking soda, salt and sugar.
3. In a separate bowl, combine applesauce, egg, vanilla, yogurt and zucchini until well combined.
4. Add wet ingredients to the dry ingredients and stir until just combined. Fold in chocolate chips.
5. Fill each muffin tin 3/4 way full. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool and enjoy!
Double Chocolate Zucchini Mini Muffins
Makes 3 dozen mini muffins
All you need:
2 cups flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup unsweetened applesauce
1 egg
1 teaspoon vanilla
1/2 cup plain Greek yogurt
3 cups grated zucchini
1/2 cup mini chocolate chips
All you do:
1. Preheat oven to 350. Coat mini muffin tins with cooking spray.
2. In a large bowl, combine flour, cocoa powder, baking soda, salt and sugar.
3. In a separate bowl, combine applesauce, egg, vanilla, yogurt and zucchini until well combined.
4. Add wet ingredients to the dry ingredients and stir until just combined. Fold in chocolate chips.
5. Fill each muffin tin 3/4 way full. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool and enjoy!