Chocolatey, moist and perfectly sweet!
~ Vegan ~
Ingredients:
2 eggs
3 cups of grated zucchini
2/3 cup coconut sugar
1/2 cup melted coconut oil
1/4 cup tahini or another nut or seed butter
2 tsp vanilla
1 cup quinoa flour
2/3 cup teff flour
1/3 cup brown rice flour
1/3 cup spelt flour
1/3 cup cocoa powder
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp cardamom
1/3 cup plant milk
1/3 cup chocolate chips
1/3 cup dried cranberries
1/3 cup chopped walnuts (optional)
Set oven to 350F - Bake for 25-30 minutes
Melt coconut oil with tahini until just melted and combined. In a medium bowl add eggs and beat until blended. Add grated zucchini and mix well. Add coconut sugar, vanilla, and oil mixture. Mix well until well blended.
In a separate bowl add flours, cocoa powder, baking power, baking soda, salt, cinnamon and cardamom and mix well. Add wet mixture to dry mixture and blend well. Add plant milk and mix until combined. Add chocolate chips, dried cranberries and chopped walnuts. Mix until evenly combined.
Grease muffin tins with coconut oil and fill muffin cups to about 3/4 full. Bake for 25-30 minutes. Knife through the centre of the muffin should come out clean when done.
Remove from oven and let cool for 5 minutes. Then remove muffins and place on cooling rack to completely cool. Store in air tight container. After day 2 store in fridge.
Makes 12-14 muffins
Prep & Baking time:
Prep time ~ 25 minutes prep
Baking time ~ 30 minutes
Total time ~ 55 minutes
Love the Power of Food:
Zucchini
This wonderful squash is loaded with health promoting nutrients that you don't want to miss out on! It is rich in b vitamins especially B6, riboflavin and folate as well as vitamin C which help boost energy production. Also a good source of fibre which helps improve digestion.
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