Chocolate Zucchini Muffins

From the Silk test kitchen

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Servings
12
Total Time
45 min

Chocolate Zucchini Muffins
Ingredients
  • 1 cup (250 ml) flour 
  • 3/4 cup (175 ml) sugar
  • 1/3 cup (75 ml) cocoa powder
  • 1 tsp (5 ml) cinnamon
  • 1 tsp (5 ml) baking soda
  • 1/2 tsp (2 ml) salt
  • 1/2 cup (125 ml) Silk soy, almond or coconut beverage, any flavour
  • 2 tsp (10 ml) vinegar
  • 1/4 cup (60 ml) vegetable oil
  • 1 egg, beaten
  • 1 tsp (5 ml) vanilla
  • 3/4 cup (175 ml) grated zucchini
  • 1/2 cup (125 ml) boiling water 
  • 1/2 cup (125 ml) chocolate chips 

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Preparation
  • Preheat oven to 180° C (350° F).
  • Line a muffin tin with 12 paper liners.
  • In a medium bowl, whisk together flour, sugar, cocoa, cinnamon, baking soda and salt.
  • In another bowl whisk together Silk, vinegar, vegetable oil, beaten egg, and vanilla until combined.
  • Pour Silk mixture over dry cocoa mixture and stir by hand until all the flour is incorporated. Stir in the zucchini followed by boiling water. The mixture will be thin.
  • Fill muffin liners 3/4 of the way full, sprinkle with chocolate chips and bake for 13-17 minutes until tops spring back and a tester inserted in the center of a muffin comes out clean.