Most people are aware that yeast is the magical microorganism that makes bread rise, but to make a quick bread rise you have to use baking powder. The way that baking powder works is a very basic chemical reaction. Baking powder works through an acid-base reaction in the batter of your baked goods.
We all remember the vinegar and baking soda experiments from elementary school where a mixture of the two components causes a bubbly volcano reaction. Baking powder works on the same sort of premise. Baking powder contains both an acid and a base, along with some buffering agents to keep the two components from reacting until the baker is ready.
Delicious Chocolate Zucchini Muffins Recipe
- Cupcake or Muffin Pan
- Box Grater or Food Processor
- Medium-Sized Bowl
- Wire whisk
- 1 1/2 cups Flour
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 pcs Eggs
- 1/2 cup Cooking Oil
- 1/2 cup Milk
- 1 teaspoon Vanilla
- 1 pc Medium Zucchini
- 3/4 cup Dark Chocolate Chips
- Preheat the oven to 350 degrees.
- Use cupcake wrappers to line the cups of a 12 to 15 serving cupcake or muffin pan.
- Using a box grater or a food processor, shred the zucchini. You do not need to peel the zucchini, or drain it.
- The extra water in the zucchini makes the muffins moist and delicious. To make cleaning up easier if you’re using a box grater, you can grate it onto a piece of waxed paper on your countertop.
- When you’re done grating, use the waxed paper to transfer it to your mixing bowl, and then you can just toss the waxed paper in the trash.
- Next, in a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and the sugars.
- In a separate bowl, combine the milk, eggs, cooking oil, and vanilla. Mix well.
- Quickly, stir the wet ingredients into the dry ingredients. There is no need to over mix or whip the batter. Simply get all of the dry ingredients stirred together with the wet ingredients.
- Next, stir the shredded zucchini into the batter along with the chocolate chips. This will make a fairly thick batter that is kind of the texture of brownie batter.
- Spoon the batter into the prepared muffin pan and slide it into the center of the oven.
- Bake the muffins for 20 to 25 minutes, or until you touch the top of one of them and the muffin springs back.
- Remove the muffins from the oven and allow them to cool for about five minutes before removing them from the pan and placing them on a wire rack to cool.
- You can serve them warm, after allowing them to cool for about 20 minutes. Or you can wait until they are entirely cool to serve them.
- Store them in a tightly covered dish at room temperature for up to five days.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.