Ingredients
Process these together…
3/4 cup olive oil
3/4 cup caster sugar
2 eggs
1 tsp vanilla essence
Set aside these three ingredients…
250g zucchini (about 2 mid sized) grated and liquid squeezed out
1/2 c dried cranberries
1/2 c dark chocolate bits
Combine all the dry ingredients…
1/2 c wholemeal flour
3/4 c plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cocoa powder
2 tsp ground cinnamon
1 tsp grated nutmeg
1/2 tsp salt
Method
Pre heat the oven to 170°C / 335°F
Either grease or line a 12 hole muffin tray with cupcake liners.
In a food processor place the sugar, oil, eggs and vanilla and blitz till light and fluffy, about 2 minutes.
Add the pre mixed dry ingredients and blitz till just combined.
Add the zucchini, cranberries and chocolate bits and give a quick blitz to combine all the ingredients.
Using a mid sized, spring-loaded ice cream scoop, scoop out the mixture into the lined or greased muffin tray.
Cook for about 25 minutes or till the skewer comes out clean.
- ¾ cup cold pressed olive oil
- ¾ cup caster sugar
- 2 eggs
- 1 tsp vanilla essence
- Set aside these three ingredients…
- 250g zucchini (about 2 mid sized) grated and liquid squeezed out
- ½ c dried cranberries
- ½ c dark chocolate bits
- ½ c wholemeal flour
- ¾ c plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cocoa powder
- 2 tsp ground cinnamon
- 1 tsp grated nutmeg
- ½ tsp salt
- Pre heat the oven to 170°C / 335°F
- Either grease or line a 12 hole muffin tray with cupcake liners.
- In a food processor place the sugar, oil, eggs and vanilla and blitz till light and fluffy, about 2 minutes.
- Add the pre mixed dry ingredients and blitz till just combined.
- Add the zucchini, cranberries and chocolate bits and give a quick blitz to combine all the ingredients.
- Using a mid sized, spring-loaded ice cream scoop, scoop out the mixture into the lined or greased muffin tray.
- Cook for about 25 minutes or till the skewer comes out clean.