Dark Chocolate Zucchini Muffins with White Chocolate Ganache
|Categories:||Other Breakfast, Cakes, Chocolate, Muffins, Quick & Easy|
|1 1/2 c||flour|
|1/2 c||hershey's special dark cocoa powder|
|1 tsp||baking soda|
|1/2 tsp||baking powder|
|2 Tbsp||instant coffee granules|
|1/2 c||canola oil|
|1 tsp||vanilla extract|
|2 c||grated zucchini|
|1 c||hershey's special dark chocolate chips|
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DirectionsPreheat oven to 350 degrees F. Prepare muffin tins with paper liners.
In a medium bowl, sift together flour, cocoa, baking soda, baking powder, salt, and cinnamon. Stir in the coffee granules and set aside.
In a mixing bowl, beat on low, oil, sugar, and vanilla. Add eggs, one at a time and mix until combined. Add grated zucchini. Stir to thoroughly incorporate.
Slowly begin to add the flour mixture to the wet ingredients. When everything is thoroughly mixed, stir in the dark chocolate chips. Pour batter into prepared muffin cups. I filled mine almost to the top.
Bake muffins 20 - 25 minutes, or until wooden pick checks clean.
Completely cool on wire rack.
White Chocolate Ganache
1 c. white chocolate chips
1/2 c. heavy cream
In a microwave safe bowl, combine the chips and cream. Microwave on high in 20 second intervals, stirring after each 20 seconds. Do this until chocolate is soft enough to melt and become creamy with stirring.
After muffins were completely cool, I dipped each top in the ganache, and set them back on wire rack to dry.