CHOCOLATE ZUCCHINI MUFFINS
Makes 18 - 24
YOU WILL NEED: • 1 or 2 x 12-hole muffin pans • Paper muffin cases • Grater • Sieve or sifter • Whisk • 2 large bowls • 2 large spoons • Oven heated to 180° C.
500 grams raw zucchini
1/2 cup 'Fair Trade' cocoa powder
3 cups plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
3/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups caster sugar
1 cup sunflower or grape seed oil
1 1/2 teaspoons vanilla extract
Line muffin pan with paper muffin cases. Grate enough unpeeled zucchini to fill two cups, and set aside.
Sift cocoa, flour, baking powder, bicarbonate of soda, salt and cinnamon into a bowl and mix together.
In a separate large bowl, beat eggs. Beat in sugar and oil. Then stir in vanilla and grated zucchini. Mix together. Stir in the flour mixture and mix until dry ingredients are just moist.
Use a large spoon to transfer the batter into muffin cases until each case is 2/3 full. Place muffin tray in the centre of the oven and bake for 20 – 25 minutes until muffins are cooked and a skewer inserted into the centre of a muffin comes out clean.
Carefully tip muffins onto a wire rack. Turn them right way up and allow them to cool on the rack.