Perfect late summer treat.
Recipe
2 c. flour
2 c. zucchini finely grated don't strain the water
1/4 c Dutch processed cocoa powder
1 tsp baking soda
1 tsp baking powder
8 TBSP soft butter
1 1/4 tsp salt
1 c brown sugar
1/2 c. vegetable oil
2 large eggs room temp
1/2 c. Greek yogurt
1 tsp vanilla
4 oz. melted chocolate - I like to use the Ghirardelli chocolate bars
3/4 c chocolate chips
Ganache:
1/2 c cocoanut cream
8.5 oz. chocolate chips
pinch of kosher salt
splash of vanilla
For the Muffins:
Preheat over to 350°F. This recipe makes 12 large muffins or 24 regular muffins.
In a medium bowl sift together flour, baking soda, baking powder, salt and cocoa. Set aside
Grate 1 large or 2 medium zucchini finely into a bowl. Do not drain the juices it adds to the moisture of the crumb.
In a large bowl cream together butter and sugars. Add in oil, eggs and vanilla till well combined. Alternate adding in flour and yogurt- be sure not to overmix. Fold in the zucchini. toss chocolate chips with a little flour and add to batter. Using a 3 oz. cookie scoop, scoop batter into the large muffin tins. For larger muffins bake for 15-20 minutes for smaller muffins bake for 10 minutes. While muffins are baking make the ganache. Add cocoanut milk and chocolate to a microwavable bowl. Heat in microwave for 30 seconds at a time till smooth. Add a pinch of salt and vanilla. mix well your ganache will turn glossy and perfect. Drizzle over muffins after they have cooled for 7 minutes.