Zucchini is the most versatile veggie ever:) Recently I’ve got a glimpse of chocolate zucchini muffins, and it sparkled the idea to bake them at any given chance. I dared to add beetroot to enrich the flavor and taste:)
My baking is often experimental. This time the batter rose but afterwards collapsed a bit. I suspected there was perhaps too high a ratio of water to flour. But another my conclusion is that the batter contains way too many ‘heavy particles’ – vegetable bits. Despite the collapsed tops, the batch was super soft, fluffy and moist in texture. The triers have already reported that these muffins are incredible, and they are my best markers:) Thank you!:)
Yield: 9 muffins
1/2 cup finely grated zucchini, undrained (3/4 medium zucchini)
1 small finely grated beetroot, fresh or cooked
1/4 cup olive oil
1/2 cup sour cream
1/3 cup sugar
1/8 cup dark cocoa powder
1 cup plain flour
1/2 tsp baking soda
1 tbsp lemon juice
almond flakes, optionally
Preheat the oven to 180°C. Either grease or line muffin cups with paper liners.
In a medium bowl, lightly whisk the eggs with oil and sour cream. Gradually whisk in sugar. Stir in grated zucchini and beetroot. Sift in flour and cocoa powder. Add lemon juice with baking powder. Mix everything well.
Spoon the batter into the prepared muffin cups. Sprinkle with some almond flakes. Bake until fragrant and toothpick inserted in center comes out clean, about 15-20 minutes. Let muffins cool in muffin cups for 10 minutes. Remove from cups and let cool longer on a wire rack.