Mexican Hot Chocolate Zucchini Muffins

  • 2 medium zucchinis, grated (about 2 cups, loosely packed)
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • 2 tsp. cinnamon
  • ½ tsp. cayenne pepper (optional)
  • ¼ cup milk
  • ¼ cup vegetable oil
  • 1 large egg
  • ¾ cup brown sugar
  • ¼ cup unsalted butter, melted
  • 1 ½ tsp. vanilla extract
  • ½ cup semisweet chocolate chips
  • Walnuts, for topping (optional)

Grate the zucchinis. Squeeze the grated zucchini in a kitchen towel to remove the excess moisture. Set aside.

Preheat the oven to 350° F. Line a 12-tin muffin tin with paper liners. Set aside.

In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne (if using). In a large bowl, whisk the vegetable oil, egg, and brown sugar. Stir in the melted butter, vanilla extract, and milk. Add the dry ingredients to the wet ingredients and combine. Gently fold in the grated zucchini followed by the chocolate chips.

Fill the paper muffin tin liners about three-quarters full with the muffin batter. If desired, gently press some walnut halves into the top of the batter on each muffin.

Bake in the preheated oven for 18-22 minutes or until the muffins are set. All them to cool for 5 minutes in the pan before removing to a wire wrack to fully cool. Store tightly sealed in the refrigerator or freezer.

  • Yields: 12 servings
  • Preparation Time: 30 minutes

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