Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

What you need:

1 cup all-purpose flour

1 tbsp unsweetened cocoa powder

1 tsp baking soda

1/8 tsp baking powder

1/3 tsp salt

2/3 cup sugar

1 zucchini

1 egg

1/3 cup canola oil

1/2 tsp vanilla extract

1/4 tsp cinnamon

powdered sugar (enough to dust the muffins)

Equipment and Supplies:

oven (you'll need help from an adult assistant)

large bowl

grater — a plastic grater is safest for kids

cheesecloth

measuring cups and spoons

muffin tin and paper liners

What to do:

Wash zucchini and remove ends.

Shred zucchini using largest holes on grater.

Wrap grated zucchini in a cheesecloth and squeeze to remove water.

Obtain 2/3 cup of squeezed-dry zucchini, and set aside.

In a large bowl, crack-in the egg.

Beat-in the sugar and the oil.

Add-in cocoa, vanilla and grated zucchini; stir to mix.

Add-in flour, baking soda, baking powder, salt and cinnamon; stir to mix, just until moist. Do not overmix.

Preheat the oven to 175ºC.

Line a 6-cup muffin tin with paper liners.

Fill each muffin cup 3/4 full with batter.

Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the middle comes out clean.

Remove from oven; and carefully remove muffins from tin (with help from your adult assistant) and cool on a wire rack.

Sprinkle muffins with a dusting of powdered sugar.

Serve and Enjoy!