Choc Zucchini Muffins
www.buycookeat.com.au
Recipe By Monique Neville
Buy Cook Eat ©2023
Choc Zucchini Muffins
Description
A delicious chocolaty portable snack that also has a secret ingredient – Zucchini! The Zucchini adds to the richness and stops these muffins being dry. It also adds to the fibre and nutrients. It almost disappears during cooking and is further camouflaged by the chocolate chips.
As these muffins are fairly robust, and can withstand changes in temperature, they can be a great addition to the lunch box (for kids and adults), a satisfying pre or post workout snack, a handy option for after school, before sport, or afternoon tea, especially when out and about.
Preparation and cooking time
Around 15 min prep and 25 min cooking time
Equipment
Oven preheated to 180`
C (350`F), with oven shelf in the middle of oven12 Hole Muffin Tray, Lined with Muffin Cases (Optional) and sprayed with Canola Oil (Optional) - these reduce the chances of sticking to tin
Large bowl about (30cm wide by 20cm deep)
Medium Bowl (20cm by 10cm)
Small bowl (10cm by 5cm) or Jug 500ml
Large Spoon for stirring
Grater
Measuring Jug – at least 1 cup – used to measure liquids
Measuring cup set - 1 cup, ½ cup, 1/3 cup, ¼ cup – used to measure dry ingredients
Measuring spoons – 1 teaspoon , ¼ Teaspoon, – used to measure liquids and dry ingredients in small quantities
Paper towel
Small or medium colander (drainer/strainer)
Sifter
Fork
Oven Mitt
Cooling Rack
Number of servings and serving size
12 Muffins, Approx 70g each Muffin
List of ingredients
Dry Ingredients:
1 Cup Plain Wholemeal Flour (or Plain Flour if you prefer)
1/3 Cup Dark Choc Chips
3/4 Cup Caster Sugar
2/3 Cup Cocoa Powder
2 teaspoons baking powder (NB this is different to Bicarb Powder)
1/4 teaspoon iodised fine salt
2 Cups Grated Zucchini, around 240g (About 1 Medium, or 2 Small, washed well, don’t peel!)
Wet Ingredients:
100mL Sunflower Oil (Or another vegetable oil)
1/4 Cup Reduced Fat Milk (or preferred type)
2 Large Free Range Eggs
1 teaspoon Vanilla Extract
Canola Spray (Optional)
Step-by-step Method
Preheat oven to 180`c (375 ` F)
Line muffin tray with muffin cases or similar product. (Optional spray with Canola Spray)
After washing zucchini, dry with paper towel, then grate Zucchini (place top stalk section in compost).
Place grated Zucchini into a small or medium drainer (Colander) and sprinkle the salt on top. Roughly stir through salt with a fork. Leave to drain over a small bowl while continuing on making the muffins. (The salt helps draw out some of the liquid from the zucchini so the muffins are not too soggy, but if you are short on time you can skip this zucchini draining step and the muffins will still be tasty).
In a large bowl sift and combine dry ingredients – Sugar, Cocoa Powder, Baking Powder. Add Wholemeal Plain Flour. Add Chocolate Chips. Mix well.
In medium bowl or jug, combine wet ingredients – Oil, Eggs, Vanilla, Milk. Gently mix with a fork until combined.
Check on the zucchini and stir with fork then, gently press down to remove more liquid. Add the zucchini to the dry ingredients and stir through.
Add wet ingredients to dry ingredients and mix briefly until just combined. (Over mixing will make muffins tough and dense).
Evenly distribute the muffin mix into the muffin cases that are in the tray.
Cook in oven about 15 – 25 min until cooked and spring back when lightly pressed with a finger. Check after 15 min, as times will vary depending on your oven.
Cool in tray for 10 min before transferring to a wire cooling rack to cool (or balance on top of muffin tray if you don’t have a wire rack)
NOTES:
Muffins are best eaten fresh on the day of baking but can be frozen for up to 2 months and can be handy to have in the freezer. They will last in an airtight container in a cool pantry for up to 5 days. If you live somewhere very hot keep the in fridge.
Muffins can be warmed in the microwave for about 10-20 seconds before eating to create a warm and gooey chocolate chip experience.
As these muffins are fairly robust and can withstand changes in temperature, they can be a great addition to the lunch box (for kids and adults), a great pre or post workout snack, a handy snack for after school before sport.
You can even throw these muffins into the lunch box or bag straight from the freezer and they will help keep things cool in warmer weather and defrost during the day.
You can double the recipe (to make 24) and freeze half and future you will be so grateful!
Recipe is suitable to freeze for up to 2 months.
• Nutrition Information:
Nutrient Information Panel
Serving Size is One Muffin 70g
Instructions repeated below with photos:
Choc Zucchini Muffins
by Monique Neville
Buy Cook Eat (C) 2023
www.buycookeat.com.au
Preheat oven to 180`c (375 `F)
Line muffin tray with muffin cases or similar product. (Optional spray with Canola Spray)
After washing zucchini, dry with paper towel, then grate Zucchini (place top stalk section in compost).
Place grated Zucchini into a small or medium drainer (Colander) and sprinkle the salt on top. Roughly stir through salt with a fork. Leave to drain over a small bowl while continuing on making the muffins.
In a large bowl sift and combine dry ingredients – Sugar, Cocoa Powder, Baking Powder. Add Plain Wholemeal Flour. Add Chocolate Chips. Mix well.
In medium bowl or jug, combine wet ingredients – Oil, Eggs, Vanilla, Milk. Gently mix with a fork until combined.
Check on the zucchini and stir then, gently press down to remove more liquid. Use the liquid in soup or stews.
Add the zucchini to the dry ingredients and stir through.
Add wet ingredients to dry ingredients and mix briefly until just combined. (Over mixing will make muffins tough and dense).
Evenly distribute the muffin mix into the 12 muffin cases that are in the tray.
Cook in oven 180'c about 15 – 25 min until cooked and spring back when lightly pressed with a finger. Check after 15 min, as times will vary depending on your oven.
Cool in tray for 10 min before transferring to a wire cooling rack to cool (or balance on top of muffin tray if you don’t have a wire rack)
As these muffins are fairly robust and can withstand changes in temperature, they can be a great addition to the lunch box (for kids and adults), a great pre or post workout snack, a handy snack for after school before sport.
Make sure you take a photo and post it on your socials and tag us in @buycookeat.au and use the hashtag #BuyCookEat so we can see your cooking!
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Happy Cooking!
