Cocoa zucchini muffin

Ingredients

For 1 serving

• Zucchini40 g
• All-purpose flour25 g
• Unsweetened cocoa powder5 g
• Eggs0.5
• Sugar10 g
• Sunflower oil5 g
• Baking powder2 g

Contains: gluten, eggs,

In season: May – September

Method

1. Heat the oven to 180 °C (conventional) and put a paper case in a muffin tin.
2. Wash the courgette, trim the ends and grate it finely; squeeze it lightly in your hands to remove excess water.
3. In a bowl beat the egg with the sugar and sunflower oil using a fork, then add the courgettes.
4. Fold in the flour, cocoa and baking powder, stirring only until no dry flour is visible.
5. Spoon into the case and bake for 20–22 minutes, until the muffin is risen, the top is cracked and a skewer in the centre comes out dry.
6. Let it cool in the tin for 5 minutes before lifting it out.