Double Chocolate Spiced Zucchini Muffins

For the past couple of weeks, zucchini have been quite cheap at the markets here in Budapest. Hence, we have been consuming quite a lot of them in various savoury dishes. I have seen a lot of recipes incorporating this summer vegetable in cakes, bread and muffins. At first I was hesitant to try and put this vegetable in sweets but after a lot of positive reviews I have read from people who have tried it, I had to give it a go… and now I definitely do not regret doing so. 🙂

I wanted to prepare some chocolate muffins and after reviewing a couple of recipes, adjusting between one recipe and another, I settled on the one below. This recipe is really easy to make and can be done in just half an hour! You do not need any machines to whip up this recipe – you can just mix everything by hand!

This recipe combines the flavours from an Indian masala chai with chocolate, in the form of unsweetened cocoa powder and chocolate chips. If you do not fancy any of the spices in the recipe, you can totally leave it out. The end result is a very moist muffin with an explosion of flavours!

Having made a couple of batches of these muffins already, I am sure they will be requested again in the future! 🙂

This recipe can be totally vegan friendly if using the appropriate chocolate chips.

[recipe title=”Double Chocolate Spiced Zucchini Muffins” servings=”12″ time=”30mins” difficulty=”easy” image=”https://www.kitchenvoyage.com/wp-content/uploads/2017/07/chocozucchini-muffins1.jpg” description=”Flavours from an Indian masala chai mingled in a moist double chocolate zucchini muffin”]
[recipe-ingredients]
– 155g wholemeal flour
– 30g unsweetened cocoa powder
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1 tsp powdered ginger
– 1/2 tsp ground cardamom
– 1/4 tsp ground cloves
– 1/2 tsp salt
– 1 ripe banana
– 1 tsp pure vanilla extract
– 65g soft dark brown sugar
– 70g coconut oil
– 125g finely grated zucchini
– 85g dark semi-sweet chocolate chips*
[/recipe-ingredients]
[recipe-directions]
1. Preheat the oven to 175 degrees Celsius. Prepare your muffin tins.
2. In large mixing bowl, mix the flour, cocoa powder, baking powder, cinnamon, ginger, cardamom, cloves and salt. Whisk together to eliminate any lumps and set aside.
3. In another bowl, mash the banana. Add the vanilla extract and sugar. Pour the coconut oil while stirring at the same time. Add the grated zucchini and mix until everything is well combined.
4. Pour the wet mixture over the dry and mix until just combined. Fold in the chocolate chips.
5. Using an ice-cream scoop or two spoons, scoop the mixture into the muffin tins and bake for 18-20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
6. Let them cool slightly in the muffin tin before transferring them to a cooling rack to cool completely.
[/recipe-directions]
[recipe-notes]
Notes:

*Use vegan chocolate chips for a vegan version of this recipe.
[/recipe-notes]
[/recipe]

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