A very good way to put a zucchini to work! These chocolatey muffins are soft, rich and beautifully moist thanks to grated zucchini and creamy ricotta. Made with coconut sugar and plenty of cocoa, then finished with choccy chips — or chop up a Loco Love for a little extra indulgence. Perfect for lunchboxes, afternoon tea or straight from the oven while the chocolate is still melty.
Ingredients
- 1 medium zucchini, finely grated
- ½ cup ricotta
- ⅓ cup neutral oil, melted butter or melted coconut oil
- 2 eggs
- ½ cup firmly packed coconut sugar
- 1 tsp vanilla extract
- ½ cup cocoa powder
- 1½ cups self-raising flour
- Pinch of salt
- Chocolate Chips
- ¼ cup milk
Method
- Preheat oven to 180°C fan-forced. Line a 12-hole muffin tin with muffin cases.
- Finely grate the zucchini. Don’t squeeze the liquid out — that moisture helps keep the muffins soft.
- In a large bowl, mix the zucchini, ricotta, oil, eggs, sugar and vanilla until well combined.
- Add the cocoa, self-raising flour, salt & choccy chips. Gently fold until just combined.
- Gradually stir in the milk until you have a thick, scoopable muffin batter. Avoid over mixing.
- Divide between the muffin cases, filling each about ¾ full.
- Top with extra chips OR cut up a Loco Love choccy for some extra indulgence.
- Bake for around 18–22 minutes, or until the tops spring back and a skewer comes out with a few moist crumbs.
- Leave in the tin for 5–10 minutes before transferring to a rack.
