Fresh-Milled Double Chocolate Zucchini Muffins
Ingredients
Dry Ingredients
- 1¾ cups fresh-milled soft white wheat flour 200 g
- ⅓ cup cocoa powder 35 g, Dutch-process
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup mini chocolate chips 85–115 g, plus extra for topping
Wet Ingredients
- 3 cups zucchini 300 g, coarsely grated
- ½ cup Greek yogurt plain, 120 g - full fat or zero fat, I don’t find it makes much difference!
- ½ cup honey 170 g
- ¼ cup neutral oil 60 ml
- 2 eggs large
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a tall measuring jug, combine the zucchini, yogurt, honey, oil, eggs, and vanilla. Blend with an immersion blender until mostly smooth.
- Stir the wet ingredients into the dry ingredients just until combined. Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups and sprinkle with extra chocolate chips.
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Notes
- Since the batter is on the thin side for these, wait until they’re cool before you attempt to take the muffin liners off! Otherwise they might stick. Also, make sure to have good muffin liners (as for all muffins with thinner batter).
- Soft white wheat gives these muffins the softest, most cake-like texture.
- If the batter seems very thick after mixing, add 1–2 tablespoons milk.
- Don't squeeze the zucchini unless it's exceptionally watery.
Private Notes
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