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Zucchini – Carrot – Muffins

updated

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Ingredients for 12 servings:

  • 2 eggs
  • 150 g sugar
  • 125 ml oil
  • 150 g zucchini, finely grated
  • 100 g carrot(s), finely grated
  • 100 g hazelnuts, grated
  • 200 g flour
  • 2 tsp, leveled baking powder
  • 80 g chocolate, finely chopped
  • e.g. cake icing (chocolate icing)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with chopped chocolate

Beat the eggs, sugar, and oil until fluffy. Then stir in the zucchini and carrots. Combine the nuts, flour, and baking powder and fold in along with the chopped chocolate. Grease a muffin tin or line it with paper baking cups and fill it evenly with the batter. Bake in the oven at 180 degrees Celsius for about 20 minutes. Once the muffins have cooled, you can decorate them with a little chocolate glaze, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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