Chocolate Zucchini Muffins

These are the BEST chocolate muffins I have ever had!

They are soft, chocolaty, moist and you can't even taste the zucchini.

This recipe will make 8 muffins.

You can make cupcakes with this, if you want them to be smaller. You just have to bake them for less. So keep an eye on them!

I added some melted chocolate to the tops of mine once cooled.

Ingredients

A

265g Zucchini

B

150g Plain Flour

20g Cocoa Powder

140g Caster Sugar

½ tsp Bi Carb

¼ tsp Salt

½ tsp Cinnamon

C

52g Unsalted Butter melted

2 Eggs

D

170g Choc Chips

Method:

• Pre heat oven to 160c

• Cut the ends off the zucchini, finally grate, squeeze as much liquid out of it and set it aside.

• In a bowl mix B together, then add in C. Mix till a thick batter forms. You can either do this with a spatula or in a mixer, using the whisk attachment.

• Add in A and mix till well combined. The mixture will now be quite loose, do not add any extra flour unless your mixture looks like it has split. But it should look like a thinner version of custard.

• Mix in D till well incorporated.

• Add 2 and a bit tablespoon of mixture into a lined muffin pan, sprinkle the top with sugar or leave plain.

• Bake for 40 minutes or until a skewer comes out clean. The muffins will still be soft as these are meant to be fudgy but your skewer shouldn’t have any wet batter on it.

• Allow them to cool before taking them out on the pan