Chocolate Zucchini Muffins
4 servings
25 minutes
Chocolate muffins with zucchini are an amazing combination of tenderness and rich chocolate flavor with a hint of zucchini freshness. Originating from French cuisine, this dessert impresses with its unusual texture: moist, aromatic, with subtle spice notes that add sophistication. The addition of zucchini makes the muffins not only juicy but also healthy, enriching them with vitamins. Nuts add crunchiness, while chocolate chips provide a striking finish. These muffins are perfect for morning coffee, afternoon tea, or even as a refined treat for dessert wine.
1
Grate the zucchini. Chop the nuts.
- Courgette: 200 g
- Shelled walnuts: 10 pieces
2
Mix eggs, vegetable oil, and kefir. Add the mixture of all dry ingredients, including spices. Finally, add nuts and grated zucchini.
- Chicken egg: 2 pieces
- Vegetable oil: 100 ml
- Low-fat kefir (1%): 1 glass
- Wheat flour: 2 g
- Cocoa powder: 0.5 glass
- Sugar: 0.7 glass
- Baking powder (raising agent): 2 teaspoons
- Cinnamon: 1 teaspoon
- Cloves: 0.5 teaspoon
- Ground allspice: 0.5 teaspoon
- Shelled walnuts: 10 pieces
- Courgette: 200 g
3
Grease the molds with oil, fill each mold 3/4 with batter, bake at 200 degrees for 20-25 minutes, cool down, and sprinkle with chocolate shavings.
- Vegetable oil: 100 ml
- Desiccated coconut: to taste
