Chocolate Zucchini Mini-Muffins
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
59
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 cups
Granulated Sugar3 cup
Canola2.5 tsps
Vanilla Extract3 large
Egg1 cup
Buttermilk2.25 cups
Zucchini (shredded)2.5 cups
All-Purpose Flour1 cup
Cocoa Powder11 tsps
Baking Soda1 tsp
Kosher Salt1 tsp
Ground Cinnamon1 cup
Pecan (chopped)1 cup
Sugar (confectioners')Directions:
1
Preheat oven to 375°F
2
Grease 3 mini-muffin tins with nonfat cooking spray
3
In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla
4
Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt
5
Whisk in the zucchini, lemon zest, and half the orange zest
6
In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate
7
Stir half the flour mixture into the egg mixture, then the other half
8
Fold in the nuts (if using) and distribute the batter evenly into the muffin tins
9
Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes
10
Cool in the pans for about 10 minutes, then remove and let cool completely
11
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
12
Add the confectioners' sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth
13
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)
14
Serve the same day or store in the refrigerator for up to 3 days
15
Preheat oven to 375°F
16
Grease 3 mini-muffin tins with nonfat cooking spray
17
In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla
18
Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt
19
Whisk in the zucchini, lemon zest, and half the orange zest
20
In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate
21
Stir half the flour mixture into the egg mixture, then the other half
22
Fold in the nuts (if using) and distribute the batter evenly into the muffin tins
23
Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes
24
Cool in the pans for about 10 minutes, then remove and let cool completely
25
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
26
Add the confectioners' sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth
27
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)
28
Serve the same day or store in the refrigerator for up to 3 days