Well, I was very doubting about this recipe and how these zucchini-chocolate muffins were to turn out. Honestly, this was the best surprise ever when I took these out the oven last week! As soon as I lifted the muffin pan, I felt like these were so light and fudgy, typically my kind of cake – to die for! I have always loved using vegetables in desserts. Trust me, so many are super versatile and develop a little sweetness when cooking, as well as become very tender. These zucchini-chocolate muffins with nice dark chocolate chunks are so satisfying that you’ll wanna make more as soon as you finished them!
These chocolate and zucchini muffins are probably the best I’ve ever made. Besides the fact that this is the ultimate comforting recipe, they also are so flavourful and feel rich while being very light. The zucchini brings an incredible fudgy texture to the muffins which is even more delicious if you think of the chocolate chunks in there! Even if you’ll surely want to have one for each meal, I highly enjoyed them for breakfast with a coffee. I would suggest that you use large enough zucchini as they’ll have more fibres which is exactly what you have to bring into the batter 🙂
Although chocolate comes from far away and is a cause of deforestation, I have to say that I’m an addict. It really is the ingredient I have some at least once a week and trust I could never totally stop consuming. When writing this article I started thinking that chocolate isn’t the most sustainable ingredient, but you probably know that my mantra is to moderate your overall consumption to reach a “reasonable” level, hence there’s no way I’ll stop having chocolate!
This said, I further looked into “ethical” chocolate which does not seem to be very common so far. Until now, I always bought organic and/or fair-trade cocoa powder and chocolate but is this really enough? I feel like chocolate may be a topic on which I still am a lot behind and will for sure explore further the French chocolate craftsmen, how they ethically produce, give back to the society in the country of origin etc… This actually might be an interesting topic for a future article! Let me know in the comments if this is something you would like to read more about ? 🙂
Hopefully, using vegetables in dessert is a great way to balance the not so great impact of chocolate. Effectively, it replaces various ingredients or can play a nice role in reducing overall quantities. It’s peak season for zucchini now and it still will be for a few months so go ahead and try this amazing recipe.
RECIPE for 10-12 muffins (6cm diameter)
Prep time: 20 minutes Cook time: 20-25 minutes
You will need:
- 250g flour
- 100g sugar
- 1 egg
- 300g grated zucchini
- 45g unsweetened cocoa powder
- 50g dark chocolate chunks (80%)
- 100g grape-seed oil
- 1 tsp baking powder
- A pinch of salt
Heat up the oven to 180°C.
Wash the zucchinis and grate them until you reach the required weight. Place in a strainer with a pinch of salt and let sit for a few minutes over a container or a sink to drain some water out of the veggie.
In a bowl, mix the flour, cocoa powder and baking powder together.
In another bowl, whisk the egg with the sugar until well combined, lighter in colour and slightly foamy. Add the grape-seed oil and whisk energetically, you should get rid of the greasy look.
Press the zucchini in the strainer to remove a little more water. Then, add the vegetable and gently whisk not to break the pieces, this will help enhance their fibrous texture. Make sure its evenly distributed and homogeneous.
Gradually combine the dry ingredients into the bowl. Add 30g of the chocolate chunks in the muffins batter.
Either prepare your muffin pan with some oil and flour or place the liners in it. Pour around 2 tablespoons batter in each muffin liner.
Bake for about 23 minutes (20 to 25). Check the cooking stage using a knife blade, which should come out of the cake clean or almost.
Enjoy this deliciously satisfying dessert for up to 3 days after baked.