Zucchini, Chocolate and Yoghurt Muffin Cakes


You will not regret making these delicious muffin cakes.


1/2 cup melted butter, cooled to room temperature

1 cup raw sugar

1 large egg at room temperature

1 cup all purpose plain flour

1 cup finely grated Zucchini

1/4 cup cocoa powder

1/2 chocolate chips (I used white for this recipe)

1 tablespoons whole Greek Yoghurt

1/2 teaspoon salt

1/2 teaspoon vanilla extract



This recipe will make 24 small muffins.

Start by turning on the oven to 350f and lining cupcake / muffin tin with your patties.

In a large bowl, whisk the butter, sugar and egg until well combined.  Add the vanilla, Zucchini and yoghurt and whisk well.

Sift the flour and cocoa powder into the batter and carefully stir / fold in the chocolate chips.

Fill the patties with batter and top with a few extra chocolate chips (if they haven’t been eaten by the smaller people in the house hold).  Bake for 15 minutes and test, when the skewer comes out clean, they are ready to come out of the oven.

This recipe was adapted from Martha Stewart recipes and the original which includes nuts and sour cream, can be found at this link http://www.marthastewart.com/319343/chocolate-zucchini-cakes-with-walnuts



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