Dark Chocolate Zucchini Muffins With White Chocolate Ganache
By
Angie Walker
@AngieWalker
7
Chocolate, Chocolate, Chocolate.... is there anything better? You can also see these with the story at alilcountrysugar.blogspot.com
Blue Ribbon Recipe
Attention dark chocolate lovers: These zucchini muffins are tailor-made for you! These are the perfect summertime treat when zucchini is plentiful. They're dense and not overly sweet. For us, the texture was similar to coffee cake. The white chocolate ganache on top is a delicious touch and adds a bit of sweetness to the muffin.
Ingredients
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1 1/2 call-purpose flour
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1/2 cHershey's Special Dark Cocoa powder
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1 tspbaking soda
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1/2 tspbaking powder
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1/2 tspsalt
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1 tspcinnamon
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2 Tbspinstant coffee granules
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1/2 ccanola oil
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3/4 csugar
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2eggs
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1 tspvanilla extract
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2 cgrated zucchini
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1 cHershey's Special Dark Chocolate chips
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GANACHE
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1 cwhite chocolate chips
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1/2 cheavy cream
How to Make Dark Chocolate Zucchini Muffins With White Chocolate Ganache
- Preheat oven to 350 degrees F. Prepare the 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.
- For the ganache, in a microwave-safe bowl, combine the chips and cream. Microwave on high in 20-second intervals, stirring after every 20 seconds. Do this until chocolate is soft enough to melt and become creamy with stirring.
- After muffins are completely cool, dip each top in the ganache.
- Set them back on a wire rack to dry.
