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Zucchini muffin with chocolate & almond filling

zucchini and chocolate cake

Have you ever add a vegetable in a cake? If you didn’t, you should try this. Adding a vegetable in your ingredient list has two main benefits. First it lighten the cake. Second, it makes a very moist cake. And while zucchini might sound a little more adventurous than carrots, it’s actually delicate and perfectly balance a sweet cake. No need to say however that our favorite part is the chocolate in the middle.

Zucchini muffin with chocolate & almond filling

Ingredients (6-8 muffins):

  • 120g wheat flour
  • 200g zucchini puree (equivalent to 1 1/2 small zucchini cooked & blended)
  • 60g almond powder
  • 2 eggs
  • 1 tablespoon of baking powder
  • 60g grapeseeds oil
  • 120g sugar
  • 1 pinch of salt
  • optional: 1 drop of natural almond extract

Chocolate & almond filling (to prepare in advance):

  • 60g chocolate 100% or 70%
  • 60g almond butter


Prepare the chocolate & almond filling few hours in advance:

Melt the chocolate. Add the almond butter and mix. Pour in icing cube mold and put in the freezer for few hours.

When you’re ready:

Preheat the oven to 350F. In a bowl, mix the flour, almond powder, baking soda, sugar and salt. Then, add the eggs, zucchini puree, grapeseeds oil and almond extract. Mix until homogeneous. Grease and flour 8 muffin or mini-cake molds (important step as the cakes might be pretty sticky) or use baking cups. Pour the dough to fill half the molds. Then, insert a chocolate and almond cube in the middle. Cover with more dough to fill the mold to the top.

Cook for 25 to 35 minutes (depending on the size of the molds) until golden.

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