Double Choc Zucchini Muffins


1 ½ cups SR Flour
½ cup wholemeal plain flour
1 tsp cinnamon
½ cup cocoa powder
300g grated zucchini
½ cup walnuts
1/3 cup grape seed oil
½ cup apple juice concentrate
¾ cup milk
3 whole eggs


Preheat oven to 180°C and line muffin tray with papers.

Whisk together wet ingredients, add zucchini and walnuts.

Add dry ingredients and mix well.

Spoon into muffin pans, decorate with walnuts and bake for 20-25 mins until well risen and skewer comes out clean.

Remove muffins immediately from tray and allow to cool, covered with a tea towel on wire rack.

If you don’t eat them all at once, freeze some for later.


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