These chocolate zucchini muffins have a hidden agenda; veggie intake. They are a tried and true recipe in our house and freeze well if by some chance there are any left after a day or so. I love days where my baking is kind to me and turns out perfectly. These muffins are so super scrummy…there most certainly will be a sequel blog featuring various veggie patch friends!
Gluten, dairy and refined sugar free.
1 cup gluten free flour (I used a mixture of buckwheat, quinoa, tapioca and rice flour…but you could use a mix of coconut, almond and tapioca if you are grain free)
1/3 cup raw cacao or cocoa (use slightly less if using cocoa)
1 tsp cinnamon
1/2 tsp mineral salt
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp apple cider vinegar
1/2 cup good quality coconut milk (such as Trade Aid)
1/4 – 1/3 cup sweetener such as date puree, rice malt syrup or honey
1/4 cup of coconut oil, melted
1 tsp vanilla
3/4 – 1 cup of grated zucchini with water squeezed out
Preheat oven to 180 degrees.
1. Whisk flour, cacao, cinnamon, and salt in a bowl to aerate and combine.
2. In a small bowl/cup, dissolve baking soda and baking powder in apple cider vinegar.
3. In a separate bowl, whisk egg well and add coconut milk, melted coconut oil, melted sweetener, apple cider vinegar mixture and vanilla. Whisk until smooth, then mix zucchini in.
4. Pour egg mixture over dry ingredients and fold gently until just combined. Do not overwork the mixture or the muffins will become stodgy!
5. Spoon mixture into mini muffin moulds (or any size) and bake for about 15 minutes.
x Aunty Bee