I know. I know. Chocolate AND zucchini…TOGETHER?? Well, Yes. You are just gonna have to trust us. This recipe is delicious. But if I was serving them to the kiddies I wouldn’t mention the “z” word.
And an added bonus – The only fat in these muffins are from yogurt and eggs, so enjoy with abandon for breakfast or a snack!
Makes 24 small muffins
Butter or vegetable oil, for the muffin tin
1 or 2 small zucchini -see note (2 cups shredded)
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 1/2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
4 large eggs
1 cup plain yogurt
1 tablespoon ground cinnamon, optional
1/2 cup dark chocolate chips, optional
1. Preheat the oven to 350°F. Grease 24 muffin cups with butter, or, if you have paper liners on hand, line the muffin cups.
2. Cut off the round end of the zucchini (which is a little tough), keeping the stem to use as a handhold. Shred the zucchini with a box grater into a large bowl, stopping before you get to the stem. Measure out 2 cups of shredded zucchini, saving any leftover for another use.
3. Dump the flour, oats, sugar, cocoa powder, baking soda, salt, and, if using, cinnamon and chocolate chips into a medium bowl. Mix the eggs, yogurt and grated zucchini in a separate large bowl. Add the dry ingredients, mixing until just combined.
4. With a spoon, dollop the batter into the muffin tins until each cup is about three-quarters full. Transfer to the oven and bake for 20 minutes. Pull the muffins out and poke them in the middle with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes. If it comes out clean, they’re done.
Let the muffins cool in their tins for 20 to 30 minutes, then eat warm.
Note: We recommend using the bigger, woodier zucchini in this recipe, since they will be shredded and baked here. Save the smaller and more flavorful zucchini for the fettuccine and the quiche.
recipe from: thekitchn.com