These are oh so decadent and oh so tasty!
Original Double Chocolate Chip Zucchini Muffins
550g Torill’s Table Original Muffin Mix
2 eggs, large
1 cup milk
2 tsp vanilla extract
¾ cup cocoa powder
2 cups grated zucchini
½ cup melted butter, cooled
⅔ cup semi-sweet chocolate chips (or chunks)
Preheat the oven to 350°F.
Whisk together the eggs, vanilla extract, grated zucchini, and milk together until fully combined.
Add Torill’s Table Original Muffin Mix and cocoa powder into the wet ingredients. Mix with a wooden spoon until there are no streaks
Add the melted butter and milk into the batter. Mix it with a wooden spoon until it is fully incorporated.
Add in the chocolate chips and stir until evenly distributed.
Line a muffin tin with either a cupcake liner or brush it with butter.
Fill the muffin tin with the batter 2/3 to the top (or ½ cup per muffin).
Place the muffins into the oven and bake for 20-25 minutes or until it is golden brown. Pro-tip: if you have a convection oven, bake it for additional 5 minutes.
Once the muffins are done, let them cool for a minute in the muffin tin and transfer it onto a cooling rack. Pro-tip: an indicator of when the muffins are done is when a toothpick is inserted into the muffin and no batter is attached to it.
Serve it with butter or on its own and enjoy!