Chocolate and Strawberry Zucchini Muffins

cooked2Chocolate and Strawberry Zucchini Muffins

Another recipe which packs some veggies in. This also has less sugar than most muffin recipes, uses wholemeal flour for extra fibre and contains olive oil instead of butter. This recipe was inspired by the Dark Chocolate Cake recipe on the wonderful blog by Catherin Katz Cuisinicity.

Makes about 18 regular sized muffins

Dry Ingredients

2 cups wholemeal flour

3/4 cup unsweetened cocoa (or cacao)

2 tsp mixed spice

2 tsp baking powder

1 cup caster sugar

Wet Ingredients

3 large eggs

1 cup light olive oil (or vegetable oil of choice)

1 tsp vanilla extract

3 cups grated zucchini (about 3 medium zucchinis)

zucchini grate

Extra

8 sliced strawberries

Directions

– Preheat oven to 160 C

– Prepare muffin pans with patty cases

– Whisk together dry ingredients with balloon whisk or pulse in a food processor

– Mix together wet ingredients

– Pour the wet ingredients over the dry ingredients and mix together

– Once well mixed fold through the strawberries (leaving enough for the tops of the muffins)

– Spoon mix to 3/4 full in patty cases and then top with a slice of strawberry

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– Bake for 25-30 mins or until skewer comes out clean

– Remove from pan and cool on rack

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