Description
Moist, rich, double‑chocolate zucchini muffins made with fresh‑milled soft white wheat and frozen garden zucchini. These muffins rise tall, bake beautifully, and stay incredibly tender thanks to whole‑grain flour milled right at home. A perfect way to use your preserved summer harvest while filling your kitchen with warm, chocolatey goodness.
Ingredients
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½ cup granulated sugar
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½ cup brown sugar
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1 cup avocado oil
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3 eggs
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2 tsp vanilla
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270 grams soft white wheat berries, milled fresh
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½ cup cocoa powder
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1 tsp salt
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1 tsp baking soda
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2 cups frozen, thawed, and drained shredded zucchini
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1 ½ cups chocolate chips
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½ tsp baking powder
Instructions
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Preheat the oven to 425°F. Line or grease your muffin tin and set aside.
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In a large mixing bowl, whisk together the granulated sugar, brown sugar, avocado oil, eggs, and vanilla until smooth and well combined.
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Add the thawed and drained zucchini to the wet mixture and stir until evenly distributed.
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Weigh out 270 grams of soft white wheat berries, mill them fresh, then add the flour to a separate bowl.
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To the flour, add the cocoa powder, salt, baking soda, and baking powder. Whisk to combine.
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Pour the dry ingredients into the wet mixture and stir gently until just combined — avoid overmixing.
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Fold in the chocolate chips.
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Scoop the batter into your muffin cups, filling each about ¾ full.
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Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 15–20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove muffins from the tin immediately and transfer to a cooling rack to prevent soggy bottoms.
- Prep Time: 10
- Cook Time: 25