Chocolate & Zucchini Twist Muffins

About Chocolate & Zucchini Twist Muffins

Ingredients

• Unsweetened Dutch-process cocoa powder 2 tbsps
• Semisweet chocolate chips 170 gms
• Zucchini, coarsely grated 1 cup
• All purpose flour 1½ cups
• Cinnamon powder ½ tsp
• Baking soda ½ tsp
• Baking powder ¼ tsp
• Salt ¼ tsp
• Sugar ¾ cup + 2 tbsps
• Vegetable oil ½ cup
• Large egg 1
• Pure vanilla extract ½ tsp

How to Make Chocolate & Zucchini Twist Muffins (Stepwise Photos)

Method

1. Preheat the oven to 180º C. Line muffin moulds with paper cups.
2. Take flour, cocoa powder, cinnamon powder, baking soda, baking powder and salt in a mixing bowl and mix well.
3. Take sugar, oil, egg and vanilla extract in another mixing bowl and beat with an electric beater for 2-3 minutes or till thick and creamy.
4. Add the flour mixture and beat at low speed till just incorporated. Add zucchini and chocolate chips and mix gently.
5. Put the batter into the lined muffin cups, keep them in the preheated oven and bake for 30-35 minutes or till their tops spring back when lightly pressed.
6. Take the muffin tray out of the oven and cool slightly, arrange them on a serving platter and serve warm.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps