For me, these chocolate zucchini muffins are a dream come true. Let me tell you
They are moist, spongy, full of flavor and have tons of good stuff for our bodies… zucchini??? Hello?? Yes! These little chocolate gems have tons of it inside. I grate the zucchini because you can imagine that my kids are used to veggies in their life. They know for sure that everything they eat will always have something green in there. They do not complain anymore, but if your kids have an issue with greens in their sweets, chop the zucchini after grating it.
For me, these vegan muffins are perfect for school lunches, for breakfast, or as a treat in the afternoon. They are made with maple syrup, no chemicals, real ingredients, and even have a veggie in there. When my kids were in elementary, I tried to send a zucchini cupcake every time there was a birthday in their classroom. That way, they had their cake and not the ridiculous amounts of sugar the store-bought ones have. I wrote an article way back in BABBLE about this theory of mine.
But, getting back to these chocolate zucchini muffins, the only complicated thing about these chocolate zucchini muffins is that you have to remove the moisture from the grated zucchini. But other than that, it is just mix and
Tips, tricks & other recipes:
- When extracting the moisture out of the zucchini, do it on paper towels or old kitchen towels.
- I’m really not into hiding the complete list of ingredients from my kids. I always tell them what is in the food they are eating. I like for them to know that eating healthy is good and delicious. but if your kids are really picky with their veggies, you’ll know what to do.
- Here are other recipes for vegan muffins: Sugarless berry-muffins, chocolate muffins , poppy seed and lemon muffins, vegan banana bread.
So here is the recipe for these
chocolate zucchini muffins
Chocolate zucchini muffin
- 1½ cup flour
- 1/3 cup cocoa
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup melted coconut oil
- 2/3 cup maple syrup
- 3/4 cup rice or coconut milk
- 2 tablespoons apple cider vinegar
- 1 tablespoon vanilla
- 1 cup grated zucchini moisture removed
- Preheat the oven to 350ºF.
- Prepare a muffin tray with liners or grease the pan.
- Mix all the dry ingredients in a bowl.
- In a smaller bowl, mix the milk, oil, vanilla, and vinegar.
- Pour over the dry ingredients, add the maple syrup, and mix well. When everything is well mixed, add the grated and dried zucchini.
- Divide the mixture between the twelve muffin tins.
- Bake for 20-25 minutes or until you insert a toothpick and it comes out clean.
- Let it cool.