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.
Nutrition
Calories: 2115kcalCarbohydrates: 217gProtein: 28gFat: 152gSaturated Fat: 114gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 342mgSodium: 2436mgPotassium: 1222mgFiber: 16gSugar: 160gVitamin A: 673IUCalcium: 670mgIron: 8mg
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