Sunday, July 14, 2013
Double Chocolate Zucchini Mini Muffins
Tis the Season--for Zucchini! Now this is probably the best way to eat zucchini ( and maybe breaded and fried)! These mini muffins pack a lot of flavor, cocoa and mini chocolate chips combine with zucchini, of course, for one delicious bite. This recipe comes from King Arthur Flour--one of my favorite recipe sites and online baking shops. The original recipe makes a loaf of Double Chocolate Zucchini Bread, but I really don't have the patience to wait 70 minutes for a loaf of bread to bake. Mini muffins cook in about 12-15 minutes and are much easier to share--trust me.
Double Chocolate Zucchini Muffins
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar (3.5 ounces)
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup baking cocoa
1 2/3 cup flour
2 cups shredded, unpeeled zucchini, gently pressed
1 cup mini chocolate chips
In a large mixing bowl beat the eggs, honey, oil , sugar and vanilla until smooth.
Add the salt, baking soda, baking powder, cocoa and flour. Mix until just combined.
Stir in the zucchini and chocolate chips.
Now you have a choice!
Spray an 8 1/2 x 4 inch loaf pan or muffin cups or mini muffin tin.
Bake at 350 till a pick comes out clean. Loaf will take about 65-75 minutes, muffins about 22-25 minutes and mini muffins about 12-14 minutes. Don't over bake. Cool in pan for about 10 minutes and remove. Enjoy! It really says to cool completely before slicing--but I can never wait!
Now I love to frost, drizzle and glaze but these stand on their own, I promise!
1 Year Ago------Reeses Mini Peanut Butter Cup Banana Bread
2 Years Ago-----Summer Fruit Galette
3 Years Ago-----Skillet Chicken Tikka Masala
4 Years Ago-----Pasta Chicken Cashew Salad