Dark Chocolate Zucchini Muffins With White Chocolate Ganache Recipes

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EASY WHITE CHOCOLATE GANACHE



Easy White Chocolate Ganache image

I whipped this up one day to put over a chocolate cake I made in a Bundt® cake pan. If you like white chocolate, you'll like this ganache.

Provided by chelle

Categories     Desserts     Frostings and Icings     Chocolate

Time 25m

Yield 8

Number Of Ingredients 2

½ cup heavy whipping cream
1 cup white chocolate chips

Steps:

  • Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 13.1 g, Cholesterol 25.1 mg, Fat 13.4 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 29.4 mg, Sugar 12.7 g

DARK CHOCOLATE ZUCCHINI MUFFINS WITH WHITE CHOCOLATE GANACHE



Dark Chocolate Zucchini Muffins With White Chocolate Ganache image

Attention dark chocolate lovers: These zucchini muffins are tailor-made for you! These are the perfect summertime treat when zucchini is plentiful. They're dense and not overly sweet. For us, the texture was similar to coffee cake. The white chocolate ganache on top is a delicious touch and adds a bit of sweetness to the muffin.

Provided by Angie Walker @AngieWalker

Categories     Other Breakfast

Number Of Ingredients 16

1 1/2 cup(s) all-purpose flour
1/2 cup(s) Hershey's Special Dark Cocoa powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 teaspoon(s) cinnamon
2 tablespoon(s) instant coffee granules
1/2 cup(s) canola oil
3/4 cup(s) sugar
2 - eggs
1 teaspoon(s) vanilla extract
2 cup(s) grated zucchini
1 cup(s) Hershey's Special Dark Chocolate chips
GANACHE
1 cup(s) white chocolate chips
1/2 cup(s) heavy cream

Steps:

  • Preheat oven to 350 degrees F. Prepare the muffin tins with paper liners.
  • In a medium bowl, sift together flour, cocoa, baking soda, baking powder, salt, and cinnamon.
  • Stir in the coffee granules and set aside.
  • In a mixing bowl, beat on low, oil, sugar, and vanilla. Add eggs, one at a time, and mix until combined.
  • Add grated zucchini. Stir to thoroughly incorporate.
  • Slowly begin to add the flour mixture to the wet ingredients.
  • When everything is thoroughly mixed, stir in the dark chocolate chips.
  • Pour batter into prepared muffin cups. I filled mine almost to the top. Bake muffins 20 - 25 minutes, or until wooden pick checks clean.
  • Completely cool on wire rack.
  • 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.
  • After muffins are completely cool, dip each top in the ganache.
  • Set them back on a wire rack to dry.

CHOCOLATE ZUCCHINI MUFFINS



Chocolate Zucchini Muffins image

A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.

Provided by Larry B

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Yield 24

Number Of Ingredients 14

3 eggs
2 cups white sugar
1 cup vegetable oil
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom

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.

Nutrition Facts : Calories 216.7 calories, Carbohydrate 29.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 169.8 mg, Sugar 17 g

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