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Revising a Recipe: Devil's Food Zucchini Muffins
It was a little too damp, wasn't it? Hence this revision.
Devil's Food Zucchini Muffins
3oz (by weight) bittersweet or semisweet chocolate, broken up
1/4 c natural cocoa
3/4 c sugar (packed-down light brown if possible, granulated ok)
1&1/4 c flour, can be up to half whole wheat
1 tsp baking soda
1 tsp baking powder
1 egg
1 tbsp vanilla
1/4 c vegetable oil
1&1/2 c raw zucchini, finely grated
1/2 c chocolate chips (optional but recommended)
Preheat oven to 350degF. Prepare a 12-cup muffin tin with paper liners.
In a food processor, combine chocolate, cocoa, and sugar until finely ground.
Combine chocolate mixture with flour and leaveners.
In a separate bowl, thoroughly mix together oil, egg, zucchini and vanilla. Together with the chocolate chips, add to the dry ingredients and mix just till combined.
Divide between 12 paper-lined muffin cups.
Bake for 25-28 min in your 350degF preheated oven.
Cool in pan on racks.
Devil's Food Zucchini Muffins
3oz (by weight) bittersweet or semisweet chocolate, broken up
1/4 c natural cocoa
3/4 c sugar (packed-down light brown if possible, granulated ok)
1&1/4 c flour, can be up to half whole wheat
1 tsp baking soda
1 tsp baking powder
1 egg
1 tbsp vanilla
1/4 c vegetable oil
1&1/2 c raw zucchini, finely grated
1/2 c chocolate chips (optional but recommended)
Preheat oven to 350degF. Prepare a 12-cup muffin tin with paper liners.
In a food processor, combine chocolate, cocoa, and sugar until finely ground.
Combine chocolate mixture with flour and leaveners.
In a separate bowl, thoroughly mix together oil, egg, zucchini and vanilla. Together with the chocolate chips, add to the dry ingredients and mix just till combined.
Divide between 12 paper-lined muffin cups.
Bake for 25-28 min in your 350degF preheated oven.
Cool in pan on racks.