Zucchini Cocoa Muffin

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Zucchini Cocoa Muffin. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Zucchini Cocoa Muffin is one of the most popular of recent trending foods in the world. It's appreciated by millions daily. It's easy, it's quick, it tastes yummy. They are nice and they look fantastic. Zucchini Cocoa Muffin is something that I've loved my entire life.

Many things affect the quality of taste from Zucchini Cocoa Muffin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zucchini Cocoa Muffin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Zucchini Cocoa Muffin is 7 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Zucchini Cocoa Muffin using 10 ingredients and 9 steps. Here is how you can achieve it.

More details at
http://www.chez-k.org/muffins/zucchini-cocoa-muffins/

Ingredients and spices that need to be Get to make Zucchini Cocoa Muffin:

1. 100 g White Flour
2. 50 g Whole Wheat Flour
3. 10 g Cocoa Powder
4. 5 g Baking Powder
5. 75 g Vegetable Oil
6. 50 g Yogurt
7. 80 g Brown Sugar
8. 1 Egg
9. 5 Leaves Mint
10. Zucchini (about 1 zucchini) 150g

Steps to make to make Zucchini Cocoa Muffin

1. Operation Time / 25 min Oven Temperature / 350F Baking Time / 24 min
2. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
3. Sift the white flour, whole wheat flour, cocoa powder and baking powder into a medium bowl.
4. Mince the zucchini and mint leaves with a kitchen mixer and set aside until use.
5. Add the vegetable oil, egg, yogurt and brown sugar to a large mixing bowl and whisk well.
6. Add the minced zucchini and whisk well.
7. Add the flour mixture to the wet mixture and use a rubber spatula to mix well.
8. Divide the batter evenly among the lined cups.
9. Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.

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