Taras Chocolate Zucchini Muffins Food

ZUCCHINI MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350°F and set rack in the middle position. Generously coat a muffin pan generously with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
• In a large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract and whisk to combine. Stir in the zucchini.
• Add the dry ingredients to the zucchini mixture and stir until just combined. Stir in ½ cup of the chocolate chips and all of the nuts (if using).
• Using a large spoon or ice cream scoop, divide the batter into the muffin wells, filling each almost completely. Sprinkle the remaining 2 tablespoons of chocolate chips onto the muffins, pressing them in lightly so they adhere. Bake for 20 to 22 minutes, or until a tester comes out clean. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling. Serve warm or room temperature.
• The muffins are best served on the same day they are made, but will keep, wrapped in foil, at room temperature for 2 days.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line a muffin tin with paper liners or lightly spray with non-stick cooking spray and set aside.
• In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
• In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
• Stir in the grated zucchini.
• Add this mixture to the dry ingredients and stir until just combined.
• Fold in the chocolate chips.
• Fill the prepared muffin tin until the cups are 3/4 full and bake for 20-22 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
• Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
• Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• 1. Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking.
• 2. Whisk flour, cocoa, baking powder, baking soda, salt, and cinnamon together.
• 3. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin).
• 4. Add in soymilk, vanilla, zucchini, and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined.
• 5. Add flour mix to wet mix in 3-4 batches and stir until just combined.
• 6. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
• 7. Chef's Note: These muffins store well both in the fridge and freezer. If you add the optional 1/2 cup of raw sugar (for 1 cup total), these will be sweet for a dessert instead of a bread.

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.

TARA'S CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Combine dry ingredients.
• Cream butter, sugar and oil until fluffy. Add in eggs one at a time, then vanilla.
• Stir in sour milk and grated zucchini.
• Combine wet and dry ingredients, then fold in chocolate chips (or you can just sprinkle a few on top of each muffin before they go in the oven(.
• Bake at 375 for about 20 min.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
• Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
• Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
• Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
• Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, stir flour, brown sugar, cocoa, baking soda, and salt with spoon. In small bowl, beat buttermilk, melted butter, egg and vanilla with whisk until blended. Pour buttermilk mixture into flour mixture; stir until just moistened. Stir in zucchini, chocolate chips and walnuts. Divide batter evenly among muffin cups.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 325. Line 2 standard muffin pans with muffin papers.
• Mix together the milk and vinegar and set aside.
• In a large bowl, beat together the butter, oil and sugar until creamy. Add eggs, vanilla extract and milk/vinegar mix. Blend well.
• In a separate bowl, mix together flour, cocoa powder, baking soda, cinnamon and salt. Add to the butter mixture and stir by hand to combine.
• Add grated zucchini and half the chocolate chips and stir well.
• Spoon the batter evenly into the pans, filling each cup 2/3 full. Sprinkle the other half of the chocolate chips and nuts (if using) on top and bake for about 20 minutes until a toothpick inserted in the center comes out clean or the muffins spring back when lightly touched.