Zucchini Cocoa Muffin

Name: Zucchini Cocoa Muffin
Yield: 7 servings
Cuisine: American
Ingredients: 100 g White Flour; 50 g Whole Wheat Flour; 10 g Cocoa Powder; 5 g Baking Powder; 75 g Vegetable Oil; 50 g Yogurt; 80 g Brown Sugar; 1 Egg; 5 Leaves Mint; Zucchini (about 1 zucchini) 150g

Chez-k @cook_4443108

More details at
http://www.chez-k.org/muffins/zucchini-cocoa-muffins/

Chez-k @cook_4443108

More details at
http://www.chez-k.org/muffins/zucchini-cocoa-muffins/

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Ingredients

7 servings

100 gWhite Flour
50 gWhole Wheat Flour
10 gCocoa Powder
5 gBaking Powder
75 gVegetable Oil
50 gYogurt
80 gBrown Sugar
1Egg
5 LeavesMint
Zucchini (about 1 zucchini) 150g

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Steps

1

Operation Time / 25 min Oven Temperature / 350F Baking Time / 24 min
2

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
3

Sift the white flour, whole wheat flour, cocoa powder and baking powder into a medium bowl.
4

Mince the zucchini and mint leaves with a kitchen mixer and set aside until use.
5

Add the vegetable oil, egg, yogurt and brown sugar to a large mixing bowl and whisk well.
6

Add the minced zucchini and whisk well.
7

Add the flour mixture to the wet mixture and use a rubber spatula to mix well.
8

Divide the batter evenly among the lined cups.
9

Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.