Chocolate Zucchini Mini-Muffins

Name: Chocolate Zucchini Mini-Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 6 teaspoons baking soda; 79 milliliters buttermilk or plain yogurt; 118 milliliters cocoa powder; 79 milliliters confectioners sugar; 227 grams Neufchâtel or cream cheese, at room temperature; 3 larges eggs; 591 milliliters all-purpose flour; 473 milliliters granulated sugar; 1 teaspoons ground cinnamon; 1 Zest (finely grated) and juice of orange; 1 teaspoon kosher salt; 1 Zest of lemon, finely grated; 118 milliliters chopped pecans or walnuts (optional); 85 grams unsalted butter, at room temperature; 3 teaspoons vanilla extract; 177 milliliters canola or vegetable oil; 532 milliliters shredded zucchini

Chocolate Zucchini Mini-Muffins might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 2g of protein, 10g of fat, and a total of 178 calories. This recipe serves 36. It is a good option if you're following a vegetarian diet. If you have kosher salt, buttermilk, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Tray

Oven

In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla.

Ingredients you will need

Vanilla

Sugar

Cooking Oil

Equipment you will use

Whisk

Bowl

Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt.

Ingredients you will need

Buttermilk

Yogurt

Egg

Equipment you will use

Whisk

Whisk in the zucchini, lemon zest, and half the orange zest.

Ingredients you will need

Orange Zest

Lemon Zest

Zucchini

Equipment you will use

Whisk

In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.

Ingredients you will need

Baking Soda

Cinnamon

Cocoa Powder

All Purpose Flour

Nuts

Salt

Egg

Equipment you will use

Muffin Tray

Whisk

Bowl

Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes. Cool in the pans for about 10 minutes, then remove and let cool completely.

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Oven

To make the icing, blend the cheese and butter in the bowl of a food processor until they are well combined and no lumps remain.

Ingredients you will need

Butter

Cheese

Icing

Equipment you will use

Food Processor

Bowl

Add the confectioners' sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth.

Ingredients you will need

Powdered Sugar

Orange Juice

Orange Zest

Vanilla

Ice the muffins with a knife (or forgo the icing if you'd like to convert these muffins from an after-dinner treat to a healthy breakfast).

Ingredients you will need

Icing

Ice

Equipment you will use

Knife

Serve the same day or store in the refrigerator for up to 3 days.

To keep squash fresh for as long as possible, handle it carefully to avoid bruising, and don't wash it until just before use. If stored in a perforated plastic bag in the refrigerator, it should keep for 4 to 5 days.

Ingredients you will need

Squash