Dark Chocolate Zucchini Muffins With White Chocolate Ganache Food

HEALTHY DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
• Squeeze shredded zucchini of excess water with a paper towel. This is important, so don't forget!
• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
• Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

DARK CHOCOLATE ZUCCHINI MUFFINS WITH WHITE CHOCOLATE GANACHE

Steps:

• 1. Preheat oven to 350 degrees F. Prepare the muffin tins with paper liners.
• 2. In a medium bowl, sift together flour, cocoa, baking soda, baking powder, salt, and cinnamon.
• 3. Stir in the coffee granules and set aside.
• 4. In a mixing bowl, beat on low, oil, sugar, and vanilla. Add eggs, one at a time, and mix until combined.
• 5. Add grated zucchini. Stir to thoroughly incorporate.
• 6. Slowly begin to add the flour mixture to the wet ingredients.
• 7. When everything is thoroughly mixed, stir in the dark chocolate chips.
• 8. Pour batter into prepared muffin cups. I filled mine almost to the top. Bake muffins 20 - 25 minutes, or until wooden pick checks clean.
• 9. Completely cool on wire rack.
• 10. For the ganache, in a microwave-safe bowl, combine the chips and cream. Microwave on high in 20-second intervals, stirring after every 20 seconds. Do this until chocolate is soft enough to melt and become creamy with stirring.
• 11. After muffins are completely cool, dip each top in the ganache.
• 12. Set them back on a wire rack to dry.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease two 12 cup muffin tins with shortening or line with paper cups.
• In a large bowl, beat eggs.
• Beat in sugar and oil.
• Add cocoa, vanilla, zucchini, and stir well.
• Stir in flour, baking soda, baking powder, salt and spices.
• Mix just until moist.
• Pour batter into prepared muffin tins until 2/3 full.
• Bake at 350 for 20-25 minutes.
• Remove from pan and cool on a wire rack.
• Store loosely covered.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
• In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
• Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
• Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.