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Ingredients
18 piece(s)
Chocolate Zucchini & Walnut Muffin
- 200 g Grapeseed Oil
- 180 g raw sugar
- 300 g plain flour
- 50 g cocoa powder, 70% cocoa
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 270 g zucchini, chopped in to 3-4cm pieces
- 80 g walnuts
- 4 eggs
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6
25min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- preheat over to 180 degrees
- add sugar to bowl and mill 4 seconds speed 9
- add flour, cocoa, bicarb, baking soda, sea salt, cinnamon.
mix 6 seconds speed 5
transfer to a bowl and set aside - add zucchini and walnuts to bowl.
chop 3 seconds speed 5 - scrape down sides of bowl
add eggs and oil
mix 3 seconds reverse speed 2 - add reserved mixture
combine 6 seconds reverse speed 4
scrape down sides and repeat 6 seconds reverse speed 4 - fill muffin cases (18 normal or 12 large)
- bake 180 degrees for 18-20 mins.
scewer will come out clean when tested if cooked. - allow to cool for 10-15 mins before moving to a tray to cool completely.
Chocolate Zucchini & Walnut Muffin
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Accessories you need
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Spatula TM5/TM6
buy now
11
Tip
use muffin cases
walnuts can be left out
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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