Description
Are these oil free double chocolate chip zucchini muffins breakfast or dessert? You decide! Filled with vegetables for a healthier muffin.
Ingredients
Units
Scale
- 1 pound Zucchini, grated and squeezed of excess moisture with paper towels
- 2 cups Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 1/2 cup Sugar
- 6 Tbsp Unsalted Butter, melted and cooled
- 2 Eggs
- 1/4 cup Sour Cream
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350 degrees.
- Using a grater, trim the edges off the ends of the zucchini, and grate the zucchini onto several paper towels. Lay several more layers onto the shredded zucchini and press down to extract as much moisture as possible. Set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and cinnamon.
- In another mixing bowl, whisk together the sugar and melted butter. Whisk until light in color and it appears to get slightly fluffy.
- Whisk in one egg at a time, mixing in completely before adding the other. Mix in the sour cream, then lastly the zucchini.
- Add the egg and zucchini mixture to the flour mixture and fold in until just a streak or two of flour remains. Add in chocolate chips, and fold in gently until just combined.
- Let the batter rest for at least 20 minutes before putting into muffin tin. This will help create beautiful domes on top of the muffins.
- Divide into a paper cup lined muffin tin, or spray with non-stick spray. Bake for 20-22 minutes, or until a toothpick inserted into the middle comes out clean.
- Let set in muffin tin for 5 minutes before removing to a cooling rack to complete cooling.