Chocolate Zucchini Muffins
Chocolate Zucchini Muffins
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Ingredients
- 1.5 cups wholemeal plain flour or regular plain flour
- 0.5 cup cocoa powder unsweetened
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp sea salt
- 0.5 cup coconut oil melted
- 0.5 cup rice malt syrup or honey
- 1 tsp vanilla extract
- 2 eggs lightly beaten
- 0.5 cup milk
- 1 zucchini large, grated
- 0.5 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).1.5 cups wholemeal plain flour, 0.5 cup cocoa powder, 1 tsp baking powder, 0.5 tsp bicarbonate of soda, 0.5 tsp sea salt
- In a second bowl, combine the coconut oil, rice malt syrup, vanilla, eggs and milk. Gently stir through the grated zucchini.0.5 cup coconut oil, 0.5 cup rice malt syrup, 1 tsp vanilla extract, 2 eggs, 0.5 cup milk, 1 zucchini
- Fold the wet ingredients into the dry ingredients, being careful not to overmix. Fold in the chocolate chips.0.5 cup coconut oil, 0.5 cup rice malt syrup, 1 tsp vanilla extract, 2 eggs, 0.5 cup milk, 1 zucchini, 0.5 cup choc chips
- Fill the muffin cases until they are three-quarters full. Bake for 20–24 minutes or until cooked through.
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