Menu
CHOCOLATE ZUCCHINI MUFFINS

Prep

10 Mins

Cook

20 Mins

Total

 
30 Mins

CHOCOLATE ZUCCHINI MUFFINS

These soft and fluffy chocolate rhubarb muffins have a crunchy sweet sugar topping and just the right amount of tang. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliquaUt enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Ingredients

  • 1 1/2 cups purpose flour
  • 1 cup of sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • A pinch of salt
  • 1 egg lightly beaten
  • 1/2 cup vegetable oil1 teaspoon vanilla
  • 1/4 cup milk
  • 1 cup zucchini shred and wring out with paper towel
  • 1 cup of chocolate chips
  • 1/2 cup chopped walnuts optional

Instructions

 
  1. Preheat oven to 425℉. Line muffin tin with paper liners. Set aside.
  2. In a large mixing bowl combine the sugar and lemon zest together to infuse the sugar with the lemon flavor, will be fragrant.
  3. In the bowl with the sugar combine the melted butter, eggs, greek yogurt, vanilla, milk, and lemon juice.
  4. In a separate medium size mixing bowl combine the dry ingredients.
  5. Add the dry ingredients into the wet and stir just until combined.
  6. Then add the poppyseeds and stir to disperse.
  7. Scoop about 1/4 cup of batter, or use a large trigger cookie scoop, into the muffin tin.
  8. Bake at 425℉ for 5 mins, then turn the heat down to 350℉ and continue baking an additional 14-16 minutes.

Related Posts