Tag: double chocolate zucchini muffins

How to make Chocolate Zucchini Bread
Chocolate Zucchini Bread – A wonderful, moist, rich, chocolatey taste and the chocolate insides are melted and created a wonderful texture.

Home Cooking Adventure
Ingredients
Makes one loaf
2 cups (300g) zucchini, peeled, grated
1 1/4 cup (160g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (2g) salt
1/2 tsp (1g) instant coffee
1 tsp (5g) vanilla extract
1/2 cup (100g) sugar
1/4 cup (60ml) oil
1/4 cup (60g) yogurt
2 eggs
3.5 oz (100g) dark chocolate (55%-70%), chopped
Topping
1.5 oz (40g) dark chocolate (55%-70%), chopped

1. Preheat oven to 350F (180C). Grease and line a 9×5 inch (23x13cm) loaf pan with parchment paper.
2. Place the grated zucchini in sieve to remove excess moisture until you prepare the rest of ingredients.
3. In a bowl whisk together flour, cocoa, baking soda, instant coffee and salt. Set aside until ready to use.
4. In another bowl whisk eggs with sugar until well combined. Stir in vanilla extract, yogurt, and oil. Add flour mixture and stir until well combined. Add grated zucchini and chocolate.
5. Pour the batter into the prepared pan and top with the rest of chocolate.
6. Bake for about 45-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let sit for 5 minutes and then transfer to a cooling rack to cool completely.

July 13, 2021
How to make Pumpkin Chocolate Muffins
How to make moist and flavorful pumpkin chocolate muffins the easy way. You can make them with or without chocolate, perfect for breakfast or on the go.

June 14, 2021
How to make Double Chocolate Muffins Recipe
These double chocolate muffins are made with whipped cream. We don’t need to add butter or oil, the fat in the whipped cream is enough to make one of the more moist muffins ever. Pairing this with chocolate is great. The muffins don’t stick to the muffin paper cups at all, they come out very easily.

Home Cooking Adventure
Ingredients
Makes 12 muffins
3 eggs
2/3 cup (135g) sugar
1/2 tsp salt
1 tsp vanilla extract
1 cup (250 g) heavy cream
1/3 cup (40g) cocoa powder
2 tsp baking powder
1 2/3 cups (210g) flour
4 oz (120 g) bittersweet chocolate
Directions
1. Preheat the oven to 180C (350F). Line the muffin tins with paper cups. Cut the chocolate in small chunks.
2. In a large bowl place the eggs, sugar, salts and vanilla extract. Mix well until thick, creamy and pale yellow colored. Whip heavy cream until stiff peaks form.
3. Add cocoa powder over the whipped heavy cream and mix to combine.
4. Add whipped cream to eggs mixture and mix well.
5. Add baking powder and flour and mix to combine.
6. Fold in the chocolate chunks and keep about 2 tbsp of chocolate for topping.
7. Spoon mixture into the muffin cups. Add the remained chocolate chunks on top of them.
8. Bake for about 25 minutes until a toothpick inserted in the center comes out clean. Allow to cool a bit over a wire rack before serving. If the chocolate on top melted entirely add some more chunks while they are still warm to get a nice look on top.

May 27, 2021