I stumbled upon this recipe on one of my favorite websites, Oh She Glows. What intrigued me most about it was it is healthy enough to stand as a snack or breakfast item, but also sweet enough to be dessert.
These muffins came out very well, were slightly dry but that would be my only complaint. They were chocolatey and delicious!
Oil Free Chocolate Zucchini Muffins
1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
1 & 1/4 cup lightly packed shredded zucchini, skin left on
1 & 1/4 cup almond milk
2 teaspoons apple cider vinegar
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
2 cups whole wheat pastry flour (or all-purpose)
1/3 cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/2 cup cane sugar
1/3 cup dark chocolate chips
2/3 cup walnuts, chopped
Preheat oven to 350F and lightly spray muffin with oil or grease with Earth Balance butter.
Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.
Mix almond milk and apple cider vinegar
in a small bowl and set aside. It will curdle, but this is the point as
we’re making vegan buttermilk.
In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).
Mix together the wet ingredients (flax egg, almond milk mixture,
maple syrup, and vanilla) and then pour over dry ingredients. Stir until
just combined. Fold in the chocolate chips, walnuts, and shredded
Spoon batter into prepared muffin tin filling each tin 3/4 of the
way full. Bake for about 15-17 minutes at 350F, or until muffins slowly
spring back when touched. A toothpick should come out mostly clean. Cool
in tin for 5 minutes. With a knife, loosen around the muffin edge and
transfer to a cooling rack until completely cool.
Bottom line: These are versatile, sweet muffins that will satisfy a chocolate craving but are also healthful!
Recipe found here at Oh She Glows.