Moist chocolate muffins with zucchini

Ingredients for 1 servings:

• 75 g butter
• 50 g dark chocolate
• 50 g dark chocolate, grated
• 50 g wheat flour type 405
• 120 g cane sugar
• 1 tbsp baking cocoa
• ½ tsp baking soda
• ½ tsp baking powder
• 1 vanilla pod(s), including the pulp
• 1 pinch of sea salt
• 2 eggs
• 150 g zucchini, finely grated
• 100 g almonds, ground or chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 150°C (fan/convection oven). Gently melt the butter with the first 50g of chocolate, taking care not to overheat. Using a hand mixer, beat the eggs and sugar until frothy; this takes about 3-4 minutes. Combine the flour, cocoa, baking soda, and baking powder and sift them into the egg mixture. Stir in with a wooden spoon (preferably a wooden one with a hole in the middle) until the eggs and flour are just combined. Add the slightly cooled chocolate-butter mixture and fold it in. Add the grated chocolate, salt, zucchini, and almonds or walnuts and fold in. Using a tablespoon, spoon the batter into a 12-hole muffin tin lined with paper baking cups. The cups will be quite full, but the muffins will stay where they should be; they won’t rise particularly high. Bake the muffins on the middle rack for about 25 minutes. Then remove them from the pan and let them cool in the pan.