These vegan double chocolate zucchini muffins are light, fluffy, and packed with cacao powder and chocolate chips.
Ingredients
1 tbsp
Flaxseed meal (ground)
(15 mL) ground)
3 tbsp
Water
(45 mL)
2 tsp
Lemon juice
((10 mL) fresh)
1 cup
Almond milk, unsweetened
((250 mL) almond; at room temperature)
2 cup
Spelt flour
((500 mL) spelt; or a mix of white and wheat)
1/2 cup
Cocoa powder, unsweetened
((75 mL))
1 tbsp
Baking powder
(15 mL))
1 tsp
Baking soda
(5 mL))
1/2 tsp
Salt
((2 mL) sea)
1/2 tsp
Cinnamon
(2 mL)
1/4 tsp
Nutmeg, ground
(1 mL)
1/4 cup
Coconut oil
((60 mL); melted)
2/3 cup
Maple syrup
((150 mL))
1 tsp
Vanilla extract, pure
(5 mL); extract)
1/2 cup
Semisweet chocolate chips
((125 mL) semisweet)
1 1/4 cup grated
Zucchini
((300 mL) finely shredded unpeeled)
Instructions
Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
Combine the ground flaxseed and water and set aside to thicken. Stir the lemon juice into the almond milk and set aside.
In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. In a medium bowl, whisk together the flaxseed mixture, almond milk/lemon juice mixture, coconut oil, maple syrup, and vanilla.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Do not overmix. Fold in the chocolate chips and then the zucchini.
Evenly divide the batter into the muffin cups, filling each about three-quarters full, and bake for 14 to 16 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes, then remove from the pan and place on a wire rack to finish cooling.
