CHOCOLATE ZUCCHINI MINI-MUFFINS
Provided by Melissa Clark
Categories Food Processor Cheese Chocolate Dairy Egg Nut Vegetable Breakfast Brunch Dessert Bake Kid-Friendly Yogurt Summer Cookie Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes three dozen muffins
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray.
- 2. In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and half the orange zest.
- 3. In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.
- 4. Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes. Cool in the pans for about 10 minutes, then remove and let cool completely.
- 5. To make the icing, blend the cheese and butter in the bowl of a food processor until they are well combined and no lumps remain. Add the confectioners' sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth.
- 6. Ice the muffins with a knife (or forgo the icing if you'd like to convert these muffins from an after-dinner treat to a healthy breakfast). Serve the same day or store in the refrigerator for up to 3 days.
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Fkgskoe Djketi
[email protected]These muffins are a great way to use up leftover zucchini, but they're not my favorite. I think they're a bit too bland.
Noel Hogan
[email protected]These muffins are okay, but I've had better. I think the chocolate flavor is a bit too strong.
Nisha Shafeeq
[email protected]These muffins are really good, but they're a bit too dense for my taste. I think I'll try a different recipe next time.
Jacobus Human
[email protected]I've tried this recipe several times and I can never get the muffins to rise properly. I'm not sure what I'm doing wrong.
Harano Abeg
[email protected]These muffins are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
KM Mehady Hasan
[email protected]I'm not sure what went wrong, but my muffins turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what I did wrong.
Ruby's World
[email protected]These muffins are the perfect combination of sweet and savory. I love the way the zucchini adds a bit of texture and moisture to the muffins.
Rashid Aalam
[email protected]I made these muffins with gluten-free flour and they turned out great! They're a delicious and healthy snack that I can feel good about giving my family.
terry tannehill
[email protected]These muffins are so moist and fluffy! I love the way the chocolate chips melt in my mouth.
Amanullah Noonari
[email protected]I've made these muffins several times and they always turn out perfect. They're my go-to recipe for chocolate zucchini muffins.
Florence Afatsawo
[email protected]These muffins are a great way to use up leftover zucchini. They're also a healthy snack that my kids love.
shakhya hosen
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good! The chocolate flavor really masks the zucchini taste.
PRINCE HOSSAIN
[email protected]These muffins are so easy to make and they taste amazing! I love the combination of chocolate and zucchini.
Nokuthula Mathe
[email protected]I made these muffins for a party and they were a huge success! Everyone loved them.
Niloy Roy
[email protected]These muffins were a hit with my family! They're moist and delicious, and the chocolate zucchini flavor is perfect. I'll definitely be making them again.