Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Makes 12 muffins
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Ingredients
 
 

  • 1 1/2 cups wholemeal plain flour or regular plain flour
  • 1/2 cup cocoa powder unsweetened
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil melted
  • 1/2 cup rice malt syrup or honey
  • 1 teaspoon vanilla extract
  • 2 eggs lightly beaten
  • 1/2 cup milk
  • 1 zucchini large, grated
  • 1/2 cup choc chips dark mini

Instructions
 

  • Preheat the oven to 180°C conventional (160°C fan-forced). Line a muffin tray with muffin cases or lightly spray the tray with olive oil spray.
  • In a large bowl, whisk together all the dry ingredients (flour, cocoa powder, baking powder, bicarb and salt).
  • In a second bowl, combine the coconut oil, rice malt syrup, vanilla, eggs and milk. Gently stir through the grated zucchini.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix. Fold in the chocolate chips.
  • Fill the muffin cases until they are three-quarters full. Bake for 20–24 minutes or until cooked through.

Keywords

Sweet
Nut Free, Pescetarian, Vegetarian
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