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The Great Outdoors: Chocolate zucchini muffins

Chocolate Zucchini Muffins by The Great Outdoors.

1 cup flour
¾ cup sugar
1/3 cup unsweetened cocoa powder
½ tsp. salt
½ cup buttermilk (or whole milk + 2 tsp. vinegar)
¼ cup vegetable oil
1 egg, beaten
1 tsp. vanilla
¾ cup grated zucchini
½ cup boiling water
½ cup bittersweet or semisweet chocolate chips, melted

Preheat oven to 350 degrees. Line a muffin  tin with paper liners. Whisk together flour, sugar, cocoa and salt. In a separate bowl whisk together buttermilk, oil, egg and vanilla. Combine wet and dry ingredients and stir in zucchini and boiling water. Fill muffin cups ¾ full. Bake for 15-17 minutes until tops spring back.  To serve, drizzle muffins with melted chocolate.  Makes 12 muffins.

To read the full story by The Great Outdoors, click here.

About Rebecca Smith

Rebecca Smith is a Wisconsin native currently living in Illinois with her husband, Eric, and two dogs, Maggie and Grace. She enjoys hiking, biking, kayaking and, of course, camping in cabins and park models.

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