Zucchini Brownie Muffins
Our Zucchini Brownie Muffins are a delicious morning or afternoon tea treat – perfect for fussy eaters with the hidden zucchini, but still sweet enough to be classified as a treat.
This recipe was provided by our wonderful Chef Vinaya at Guardian Rouse Hill OOSH.
Serves 6 to 8
Ingredients
- 1/4 cup vegetable oil
- 3/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded zucchini
Instructions
-
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan or use muffin liners.
- In a large bowl, mix the oil, sugar, and vanilla extract until well blended.
- Combine the flour, cocoa powder, baking soda, and salt; stir into the sugar mixture.
- Fold in the shredded zucchini.
- Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.
- Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the centre comes out clean.
- Allow muffins to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
