Choc-zucchini muffins

Season: Summer/Autumn

Type: Sweets

Difficulty: Easy

Makes: 24 muffins

Fresh from the garden: zucchini, eggs

Recipe source: Adapted from the food blog Give Recipe

Equipment

  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • muffin tins
  • bowls – 1 small, 1 medium,
  • grater
  • whisk
  • spatula
  • baking tray
  • serving plates
  • large teaspoons
  • wire rack

 

Ingredients

  • 2 eggs
  • 1 cup sugar
  • ⅓ cup olive oil
  • ½ cup yoghurt
  • 1½ cups flour
  • ⅓ cup cocoa powder
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla powder or extract
  • 3 cups grated and squeezed zucchini
  • ½ cup chocolate chips, ¼ of it for topping

 

What to do

  • Set out your ingredients.
  • Preheat oven to 180oC. Grease the muffin tins lightly with butter and paper towel and set aside.
  • In a large bowl, beat eggs and sugar. Add the olive oil, vanilla and yoghurt and mix well.
  • Mix flour, cocoa, salt, and baking powder in a bowl and sift over the wet mixture. Stir until mixed but still lumpy – don’t overdo it.
  • Add the grated zucchini and ¼ cup choc chips and stir just until it is coated with the batter.
  • Spoon the batter into the muffin tins until 2/3’s filled. Top each with the chocolate chips and bake for 15 minutes.
  • Let it cool for 10 minutes before serving.
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