Ingredients
- 1 cup (200 grams) of sugar
- ½ cup (120 grams) of creme fraiche
- ⅓ cup (76 grams) of melted butter
- ⅓ cup (80 grams) of milk
- 2 large eggs (100 grams)
- 1 teaspoon (4 grams) of vanilla
- 2 cups (250 grams) of flour
- ½ cup (43 grams) of extra dark cocoa powder
- 1 ½ teaspoons (7.5 grams) of baking powder
- ½ teaspoon (2.5 grams) of baking soda
- ½ teaspoon (1.5 grams) of salt
- 1 cup (120 grams) of shredded zucchini, patted dry or squeezed in a potato ricer
- 1 cup (170 grams) of white chocolate chips
Directions
Preheat your oven to 350°F. Line your muffin pan with liners. In a large bowl, whisk together sugar, creme fraiche, melted butter, and milk; whisk in eggs and vanilla.
In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Add flour mixture to sugar mixture, mix just until combined. Fold in zucchini and white chocolate chips. Add batter to the muffin tin.
Bake until a wooden tooth pick inserted in center comes out clean for about 20 to 25 minutes. Let the muffins cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack store in an airtight container or freeze to enjoy later.
If you don’t have creme fraiche you can use sour cream or greek yogurt.
