Chocolate zucchini muffins are an unusual bake where a cup of finely grated zucchini keeps the crumb moist and juicy, while cocoa and cinnamon completely mask the vegetable flavor. The batter is mixed with a whisk in a single bowl and bakes for 25-30 minutes at 180 °C. Thanks to Sveta Shevchuk for the recipe, I recommend everyone bake it and give it a taste.
Chocolate Zucchini Muffins
Moist, juicy chocolate muffins with finely grated zucchini that's completely undetectable - just cocoa and cinnamon shine through.
Ingredients
Method
- In a deep bowl, grate the zucchini finely and drain off the excess liquid. You'll need about one cup of grated zucchini.
- Beat in the egg, add the sugar and pour in the vegetable oil. Mix with a whisk.
- Sift the flour, cocoa, baking powder and cinnamon into the bowl. Mix well again with the whisk - the batter is ready.
- Divide the batter among the muffin molds and bake for 25-30 minutes in an oven preheated to 180 °C.
- Let the finished muffins cool, then enjoy. Enjoy your meal!
Notes
This same batter also works as a loaf cake or a sheet cake - only the pan shape and baking time change. Be sure to grate the zucchini finely and drain off the excess juice.
Tips
- Grate it finely only: the zucchini should melt into the batter rather than stay in pieces, so it's completely invisible and undetectable.
- Drain off the excess liquid right after grating. Aim for about one cup of grated zucchini for this amount.
- Not just muffins: I've baked this same batter as a loaf cake and a sheet cake too - the pan can be anything, only the baking time changes.
- Cinnamon is essential here - together with the cocoa, it's exactly what gives that "chocolate-spice" flavor.
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