Food & Drink

Chocolate Zucchini Muffins with Choc Avocado Frosting

Prep Time: 20 minutes Cooking Time: 30 minutes
 
INGREDIENTS:
MUFFINS
Wet ingredients
2 cups zucchini, grated (peel if you want to hide any evidence of green goodness)
3 eggs
1/4 cup maple syrup (The Source)
3/4 cup Barambah Sweetened Greek Yoghurt
2 tsp vanilla extract
dry ingredients
2 cups wheat free self raising flour (The Source)
1 cup coconut sugar (The Source)
2/3 cup cocoa powder
1 tsp baking soda

AVO FROSTING
2 whole avocados, seeds removed
1/2 cup cocoa powder
1/2 cup maple syrup (The Source)
1/2 tsp vanilla extract
 
To serve: Fresh Raspberries and Edible Flowers
 
METHOD:
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Preheat your oven to 180 degrees celsius and line a 12 hole muffin tray with paper liners. Mix together your wet ingredients in a mixing bowl.

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In a seperate bowl, mix together your dry ingredients. Once mixed well combine together in one big
mixing bowl.

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Evenly fill the muffin cases so that the mixture comes to 3/4 up the case (any more and they may
overflow). Pop into the oven for approx. 25 mins and they have a soft bounce to them when you touch
the tops. Set aside to cool.

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When the muffins go into the oven it is time to make your silky avocado chocolate frosting!
Pop all the frosting ingredients in a food processor and whiz until silky smooth and all combined.

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Then pop into the fridge to set until your muffins are ready to frost and decorate.

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Use a flat knife to top your muffins with the chocolate avo frosting. Decorate with the beautiful edible
flowers and fresh raspberries available at the Standard Market.

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Enjoy!