2020-04-01_Bake_from_Scratch

37 bake from scratch

DOUBLE-CHOCOLATE

ZUCCHINI MUFFINS

Makes 12 muffi ns

Why go for tried-and-true zucchini bread

when you could have these indulgent muffi ns?

Owing their soft texture to juicy zucchini,

these muffi ns get a dose of decadence from

white chocolate chips embedded in the

cocoa-rich batter.

1 cup (200 grams) granulated sugar

½ cup (120 grams) sour cream, room

temperature

⅓ cup (76 grams) unsalted butter, melted

⅓ cup (80 grams) whole milk

2 large eggs (100 grams), room

temperature

1 teaspoon (4 grams) vanilla extract*

2 cups (250 grams) all-purpose fl our

½ cup (43 grams) Dutch process cocoa

powder

1½ teaspoons (7.5 grams) baking powder

½ teaspoon (2.5 grams) baking soda

½ teaspoon (1.5 grams) kosher salt

1 cup (120 grams) shredded zucchini,

patted dry

1 cup (170 grams) white chocolate chips

1. Preheat oven 350°F (180°C). Line a
   12-cup muffi n pan with parchment paper
   liners.


2. In a large bowl, whisk together sugar,
   sour cream, melted butter, and milk; whisk
   in eggs and vanilla.


3. In a medium bowl, whisk together fl our,
   cocoa, baking powder, baking soda, and
   salt. Add fl our mixture to sugar mixture,
   whisking just until combined. Fold in
   zucchini and white chocolate chips. Divide
   batter among prepared muffi n cups.


4. Bake until a wooden pick inserted in
   center comes out clean, 20 to 25 minutes.
   Let cool in pan for 10 minutes. Remove
   from pan, and serve warm, or let cool
   completely on a wire rack.

*We used Heilala Pure Vanilla Extract.