Chocolate Zucchini Mini-Muffins

Chocolate Zucchini Mini-Muffins
Photo by Yunhee Kim

Ingredients

  • 1/3 cup confectioners' sugar
  • 2 ¼ cups zucchini
  • 1 teaspoon kosher salt
  • ¾ cup canola or vegetable oil
  • 2 cups granulated sugar
  • 8 ounces Neufchâtel or cream cheese
  • 3 large eggs
  • + 10 more ingredients
    • 1 lemon
    • 1 ½ teaspoons baking soda
    • ½ teaspoon ground cinnamon
    • 2 ½ cups all-purpose flour
    • ½ cup chopped pecans or walnuts
    • 3 ounces unsalted butter
    • 1/3 cup buttermilk or plain yogurt
    • ½ cup cocoa powder
    • 1 orange
    • 2 ½ teaspoons vanilla extract

1. Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray. 2. In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and half th...

View full recipe at Epicurious

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