Dark Chocolate Zucchini Muffins With White Chocolate Ganache Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Prepare the muffin tins with paper liners.
• 2. In a medium bowl, sift together flour, cocoa, baking soda, baking powder, salt, and cinnamon.
• 3. Stir in the coffee granules and set aside.
• 4. In a mixing bowl, beat on low, oil, sugar, and vanilla. Add eggs, one at a time, and mix until combined.
• 5. Add grated zucchini. Stir to thoroughly incorporate.
• 6. Slowly begin to add the flour mixture to the wet ingredients.
• 7. When everything is thoroughly mixed, stir in the dark chocolate chips.
• 8. Pour batter into prepared muffin cups. I filled mine almost to the top. Bake muffins 20 - 25 minutes, or until wooden pick checks clean.
• 9. Completely cool on wire rack.
• 10. For the ganache, in a microwave-safe bowl, combine the chips and cream. Microwave on high in 20-second intervals, stirring after every 20 seconds. Do this until chocolate is soft enough to melt and become creamy with stirring.
• 11. After muffins are completely cool, dip each top in the ganache.
• 12. Set them back on a wire rack to dry.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
• In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
• Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
• Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.