Use up your summer squash reserves with these decadent chocolate muffins.
—Recipes by Chef Steph
INGREDIENTS:
½ cup unsalted butter 1 stick, at room temperature
¾ cup light brown sugar packed
2 large eggs
2 teaspoon pure vanilla extract
1 ½ cups all purpose flour
½ cup unsweetened cocoa powder
1 tablespoon instant coffee or espresso powder optional but recommended
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup semi sweet chocolate chips see notes
1 ½ cup shredded zucchini
DIRECTIONS:
Preheat your oven to 350° and line a muffin tin with paper muffin liners.
Using a hand-held electric mixer (or a stand mixer), cream together the room temperature butter and brown sugar for approximately 4 to 5 minutes to create a light and creamy mixture.
Next, add the eggs, one at a time, and blend them in until everything is well combined. Add vanilla.
In a separate mixing bowl, whisk together the flour, instant coffee granules, cocoa powder, baking powder, baking soda, and salt.
Mix the dry ingredients into the wet ingredients until just combined.
Fold in the shredded zucchini and chocolate chips.
Put the muffin batter evenly into the prepared muffin tin, using a scoop or two spoons.
Bake in the preheated oven for approximately 18 to 20 minutes, or until the center springs back when lightly touched.
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