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Chocolate Zucchini Muffins
As soon as the weather warms up, we have some zucchini in our kitchen. They are perfect for adding to baked goods because their flavour allows it to blend in perfectly with sweet desserts. Zucchini also keep baked goods moist without having to add lot of extra oil to the recipe.
If you're one who believes veggies should have nothing to do with dessert, these amazing muffins will prove you are wrong. You should definitely try this recipe and make delicious moist chocolate zucchini muffins. These muffins are also gluten-free as we used millet flour in this recipe.
You will love these super rich and moist chocolate zucchini muffins which will melt in your mouth.
How to make chocolate zucchini muffins
For preparing these muffins first grate zucchini and partly drain the water from them. Mix chia seeds with water and set aside. In a bowl combine together dry ingredients - millet flour, baking powder, cocoa powder and salt. Melt chocolate together with coconut oil, add 2 tablespoons of agave syrup and Amaretto liqueur. Stir dry ingredients into chocolate mixture, while stirring all the time. Now fold zucchini, chocolate chips and chia seeds. Place the batter into tulip-shaped muffin cups and bake in the oven for about 20 minutes.
Useful tips for making perfect chocolate zucchini muffins
- We grated zucchini super fine because they practically disappear into the batter and you wouldn't even know they are there.
- For mega chocolate flavour we use both quality dark chocolate and natural unsweetened cocoa. We also added chocolate chips inside the batter to make those melty pockets of chocolate in each muffin.
- This version is on the healthy side as we used gluten-free millet flour, coconut oil, chia seeds and agave syrup instead of the sugar. Of course, you can use any other type of flour such as plain flour, spelt flour, oat flour or any other.
- We advise you to use tulip-shaped muffin cups which are larger than regular one. Also don't overbake them. This way muffins will be moist and will not dry out.
- These chocolate zucchini muffins will last about 3 days at room temperature in an airtight container. You can also freeze them.
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Chocolate Zucchini Muffins
COOKS IN: 40 minutes
- 200 g zucchini (1 small zucchini)
- 150 g dark chocolate (70% cocoa)
- 50 g dark chocolate chips
- 2 tablespoons coconut oil
- 2 tablespoons chia seeds
- 5 tablespoons water
- 100 g millet flour
- 25 g cocoa powder
- 1/2 teaspoon baking powder
- 2 tablespoons agave syrup
- 1 pinch of salt
- 1 tablespoon Amaretto
- Finely grate the zucchini, leave for several minutes and partially drain water leaving them still moist.
- Place chia seeds in a cup, add 5 tablespoons of water, stir everything and leave aside.
- In a separate bowl combine together millet flour, baking powder, cocoa powder and salt.
- Place broken chocolate and coconut oil in a heatproof bowl over a saucepan of gently simmering water and stir occasionally until melted. Add 2 tablespoons of agave syrup and 1 tablespoon of amaretto liqueur.
- Stir gradually dry ingredients into chocolate mixture, folding by hand with spatula and stirring until the flour disappears. Fold in prepared zucchini, chocolate chips and chia seeds.
- Line muffins tray with 6 tulip-shaped muffin cups and scoop the batter into them by filling no more than 3/4 of the way to the top.
- Bake in the preheated oven to 180°C for 20 - 25 minutes, until the tops are set and the toothpick inserted in the centre comes out with moist crumbs attached. Let cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely.
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