If your kids or any picky eaters ask, just tell them it's a double chocolate muffin - they won't know they're secretly getting a serving of veg and you'll pat yourself on the back for making zucchini taste like chocolate.
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Organic Benefits:
- Sneaky serving of zucchini
- Packed with fibre
- Refined sugar free
What You’ll Need:
- 1 medium zucchini, grated using the smaller side of the your grater
- 1.5 cups gluten free flour blend such as this one by GoGo Quinoa or some of your own DIY oat flour (blend gf oats in a blender or food processor until you have a flour like consistency!)
- 2 tbsp sprouted chia flax with 6 tbsp water OR 2 eggs
- 1/4 cup cacao powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2/3 cup melted coconut oil
- 3/4 cup coconut palm sugar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips OR homemade chocolate
- extra chocolate chips for topping if desired
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Dairy Free - Gluten Free - Vegan - Refined Sugar Free
- Prep Time: 15 minutes
- Bake Time: ~20 minutes
- Makes: 12 muffins
Preparation:
- Preheat your oven to 350
- Combine sprouted chia flax with water and let sit while you get your other ingredients ready
- In a large bowl, combine all of your dry ingredients
- Add your wet ingredients including your grated zucchini to your sprouted chia flax 'egg' mix. If using eggs, make sure your coconut oil isn't too hot before incorporating it with your wet ingredients to avoid cooking the eggs!
- Mix your wet and dry ingredients together until combined
- Fold in chocolate
- Spoon your mixture into a greased muffin pan
- Bake for approximately 20 minutes or until a toothpick or knife comes out dry
- Allow to cool before removing from muffin tin
- Store in an airtight container for up to one week or try freezing them for up to one month!
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