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Cocoa Zucchini Mini Muffins

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Cocoa Zucchini Mini Cakes

This recipe is from a Healthy Cooking class I took at Sur La Table. Their classes are awesome!

Use a 9 x 13-inch cake pan, 6 to 8 mini loaves or a mini muffin tin.

INGREDIENTS:
3/4 cup extra-virgin coconut oil, heated until liquefied

1 1/4 cups granulated sugar

1 teaspoon fine sea salt

2 large eggs

1/2 cup yogurt

1 teaspoon vanilla extract

4 cups shredded zucchini

2 cups unbleached all-purpose flour

3/4 Dutch processed cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup chopped bittersweet chocolate or semisweet chocolate

1/2 cup raw pumpkin seeds (optional)

Preheat the oven to 350 degrees and lightly grease your pan of choice.

In a large mixing bowl, whisk together oil, sugar, salt, eggs, yogurt, and vanilla. Stir in zucchini.

Sift flour, cocoa powder, baking powder, and soda into a bowl with the wet ingredients.  Using a wooden spoon, mix until just combined and stir in chopped chocolate.

Transfer batter to greased pan.  Top with pumpkin seeds if you like and bake for 20 minutes if using a mini muffin tin, 25 minutes for mini loaves, and 45 to 50 minutes for cake or standard loaves, or until a cake tester inserted in the center comes out clean.  Cool on a wire rack.