DELICIOUS DOUBLE CHOCOLATE ESPRESSO ZUCCHINI MUFFINS YOU NEED TO TRY THIS SUMMER!
This easy recipe is the perfect way to use up some of your fresh garden zucchinis this summer. The blending of espresso and chocolate give these amazing muffins a rich dark chocolate flavor.
Equipment
- Oven
Ingredients
- 1 cup All purpose flour
- 1/2 cup Unsweetened cocoa powder
- 3/4 cup Brown sugar
- 1 1/2 cup Shredded zucchini
- 2 large Eggs (room temperature)
- 1/4 cup Unsweetened apple sauce
- 1/4 cup Butter (melted)
- 1 cup Mini semi-sweet chocolate chips (reserve a 1/4 cup)
- 1 shot Espresso (40 mL)
- 1 tsp Baking soda
- 1 tsp Vanilla essence
- 1/2 tsp Salt
Instructions
- Preheat your oven to 400°F on the Bake setting.
- Start by grating your zucchinis. Press the shredded zucchini manually over the sink to remove some of the excess fluid. If using small/medium zucchinis, to do not fully remove all the fluid to avoid dry muffins.
- Mix your dry ingredients together in a bowl (flour, cocoa powder, baking soda, salt).
- Whisk all your wet ingredients together in a separate bowl (sugar, eggs, slightly/cooled espresso coffee, vanilla essence) .
- Then mix your dry ingredients into the wet ingredients bowl. Combine together but do not over mix.
- Gently mix in the shredded zucchini.
- Add 3/4 cup chocolate chips to the batter.
- Fill each muffin cup 3/4 of the way.
- Sprinkle the remaining 1/4 cup of chocolate chips on the tops of the muffin cups and pop into the oven.