Mini Zucchini Chocolate Chip Muffins

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Mini Zucchini Chocolate Chip Muffins
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7 responses

  1. Johs
    April 1, 2013

    Excellent recipe, thanks – I made them vegan, and they came out beautifully. Used unsweetened almond milk, switched the butter for coconut oil (about quarter of a cup), and used about a spoonful of apple cider vinegar in stead of the yoghurt.

    These are going to be a regular treat!

    • Madhuram
      April 1, 2013

      You’re welcome Johs. I too will try your method of making it vegan.

  2. nabilla
    April 20, 2013

    Hello! I tried this recipe today, it taste delicious! but the appearance aren’t that good, the muffin rise after I baked it but after I cool it down it falls :( and it’s a bit soggy, is it normal for recipes without eggs?

    what did I do wrong? the only replacement I did is replacing the choco chip with almond powder, I use olive oil instead of butter

    Thanks a bunch!

    • Madhuram
      April 22, 2013

      It could be that the oven was not hot enough or you filled the muffin tins with too much batter. These are the 2 usual reasons for cakes/muffins to sink after it is out of the oven. Oil for melted butter should’nt be a problem. But almond powder for the chocolate chips could affect the texture because it also changes the flour to liquid/leavener ratio. You should have chosen to use chopped nuts instead of that.

      • nabilla
        April 26, 2013

        oh I see. Thank you for the answer. I guess both could be the reason, my oven is an old one. I will replace with chopped nuts next time!

  3. KJ
    May 2, 2013

    Hi, I have been itching to try this recipe. Could you tell me where I could find whole wheat pastry flour. I live in the US. Thank you!

    • Madhuram
      May 2, 2013

      You should be able to find it in the organic/natural/health products aisle if your grocery store has one. Otherwise check it in the baking section itself. If you don’t have luck finding it use equal parts of all-purpose flour and whole wheat flour.

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