Chocolate ZUCCHINI Muffins (Yes, You Read That Right)

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Hello fellow foodies!

I dare you.  Take one bite into these babies.  These chocolate zucchini muffins taste sinful (but are completely guilt-free.)  Honestly, you won’t even realize you’re eating zucchini… So why not give this recipe a go?  Why not sneak some veggies into your dessert, snack, or even breakfast?

This recipe is perfect for an on-the-go bite, as it can be stored in the fridge for up to 5 days or the freezer for 2 weeks.  (You meal-preppers can rejoice!)

These muffins have a mixture of healthy fats from the coconut oil and ground flaxseed (yay for Omega 3 Fatty acids!), greens and antioxidants from the zucchini, and natural sugars from the maple syrup.  PLUS, did you know there are even health benefits from the cocoa powder? Cocoa is full of fiber, iron, magnesium, and zinc. YES, that means chocolate is healthy. That’s probably the best news you’ll hear all day.

Onto the recipe!

WHAT YOU NEED:
1 2/3 cups all purpose gluten-free flour (I use the Pillsbury brand, which is affordable and can be found at any grocery store)
1 medium zucchini, shredded
2/3 cup canned coconut milk + 1 tsp lemon juice (to make a vegan “buttermilk”)
1/3 cup cocoa powder
1/2 cup maple syrup
1/3 cup coconut oil, melted
2 TBSP ground flaxseed + 1/3 cup water (to make a vegan “egg”)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
Dash himalayan salt

WHAT YOU DO (Hint… It’s easy):
1. Make your flax egg by whisking together 2 TBSP ground flax and 1/3 cup water. Let sit whilst preparing other ingredients.
2. Make your “buttermilk” by mixing together 2/3 cup canned coconut milk and 1 tsp lemon juice. Let sit whilst preparing other ingredients.
3. Shred your zucchini into a bowl.  Wrap up the shreds into a paper towel and squeeze out excess moisture.
4. Mix together dry ingredients (flour, cocoa powder, cinnamon baking powder, baking soda, salt).
5. Mix together “buttermilk,” flax egg, and other wet ingredients (syrup, oil, vanilla).
6. Add dry mixture to wet and stir until combined.  Then, fold in zucchini.  (Feel free to add extra chocolate chips here if desired).
7. Bake in a pan at 375F for 15-20 minutes.  Let cool.
8. I topped mine with a vegan chocolate frosting and shredded coconut.

For more healthy and delicious food, check out our local bakery Energi, where we make vegan, gluten-free treats.  You can place a custom order by going onto our site energigi.com.  Or check out our socials to see what we’re baking up daily: @energitreats on Instagram and Facebook.

See y’all next week!

Gigi Nally
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