Just like my delicious Chocolate Zucchini loaf but this recipe makes a perfect dozen of moist chocolate zucchini muffins! Feel free to add chocolate chips or even ice with frosting to turn this muffins into scrumptious Cupcakes!
INGREDIENTS
1 1/4 cup Flour
1/2 cup Cocoa Powder
1 cup White Sugar
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
1 large Zucchini, grated (roughly 2 cups worth)
1/2 cup Butter, melted
2 eggs
1 tsp Vanilla Extract
Optional:
1/2 cup Semi sweet Chocolate Chips
OR
Icing:
1/2 cup Margarine or Butter
2 cups (or so) Icing Sugar
3-4 tbsp Milk
1/4 cup Cocoa Powder
Begin by preheating your oven to 350 F. And prepare a medium sized muffin tin (12) with baking cup liners or spray with vegetable spray, set aside for now.
Then in a medium sized mixing bowl measure out the dry ingredients. Flour, cocoa powder, white sugar, baking soda, cinnamon and salt, mix lightly to incorporate ingredients.
Then using your box grater, shred Zucchini, measure roughly to 2 cups worth. In a smaller bowl combine the wet ingredients, butter, eggs and vanilla extract as well as the zucchini. Mix until combines.
Make a well (hole shape) in the dry flour mixture and pour wet zucchini mixture into well. Using a rubber spatula mix until no flour remains. If you are adding chocolate chips you can add them in now. Using a large handles scooper or two teaspoons, portion out batter evenly into your prepared muffin tin.
Bake for 25 minutes until an inserted toothpick comes out clean. Let cool for 10 minutes or so and then enjoy!
Icing:
Using your upright mixer with paddle attachment or hand mixer cream butter until fluffy. Then add in icing sugar, i like to add it in one cup at a time so it doesn't fly everywhere. As well as the cocoa powder and milk. If you feel like it needs to be sweeter feel free to add more icing sugar. As well as if you feel it needs to be smoother/softer add 1 tbsp more milk and mix well! Ice cupcakes and enjoy!
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