Ultra-moist muffins where grated zucchini melts right into the cocoa, completely invisible to the kids. Perfect for a balanced and indulgent snack.
Ingredients
- 120 g zucchini
- 60 g T45 pastry flour
- 20 g unsweetened cocoa powder
- 40 g granulated sugar
- 1 piece egg
- 30 ml sunflower oil
- 2.5 g baking powder
- 1 g baking soda
- 1 pinch fine salt
- 40 g milk chocolate chips
Method
- Preheat the oven to 180 °C (gas mark 6) and line 4 muffin cups with paper liners.
- Wash the zucchini, grate it finely (fine shredding side), then squeeze it in a clean kitchen towel or paper towels to extract as much water as possible. Set aside.
- In a bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk the egg and sugar until the mixture lightens slightly. Add the oil and mix well.
- Pour the dry ingredients into the bowl and fold with a spatula just to combine (do not overmix).
- Add the grated zucchini and chocolate chips, then fold gently.
- Divide the batter among the muffin cups (filling them 3/4 full). Bake for 18 to 20 minutes: the tip of a knife should come out clean or with a few moist crumbs.
- Let cool for 5 minutes in the pan, then turn out onto a wire rack.
Nutrition
Per serving
- Energy
- 256.5 kcal
- Protein
- 5.31 g
- Carbohydrate
- 28.56 g
- Fat
- 13.19 g
- Fibre
- 2.66 g
- Calcium
- 71.6 mg
- Iron
- 2.79 mg
- Magnesium
- 34.3 mg