I saw this recipe on La Fuji Mama and had to try it...well, I used her idea but turned it into muffins instead of cake.
I thought, instead of making a whole cake, making 6 muffins would be somewhat "figure friendly".
So, I went to a basic muffin recipe that I normally use and added chocolate chips, cocoa powder, zucchini & some cacao nibs.
The results was a fairly moist muffin.
Chocolate Zucchini Nib Muffins--makes 6
6 grams baking powder
140 grams flour
10 grams unsweetened cocoa powder, I used Droste
80 grams sugar
50 grams butter, measured then melted
70 mililiters milk
40 grams grated zucchini
20 grams chocolate chips
1 handful of cacao nibs
Sift the baking powder, flour and cocoa, set aside.
Preheat oven to 350F (180C).
In another bowl, beat the egg and sugar for about 2 minutes.
Add the milk and melted butter, beat for another 10-15 seconds.
Add the zucchini, nibs and chocolate to the the sifted dry ingredients and add to the egg mixture.
Stir with a spatula and mix until just incorporated.
Fill 6 muffin papers as evenly as possible.
Bake for 25 minutes.
NOTES: Maybe I should have added more zucchini because you can't taste the zucchini at all. (Or maybe you aren't supposed to be able to taste it?) It is a great way to get your veggies in and it makes a perfect snack or breakfast on the run. I would definitely make this again.