Can you believe that it’s September already? How did the summer go so darn fast? The long weekend had beautiful weather and we are still lucky enough to be enjoying the warm temperatures.
Last week I wrote about eating more fruits and vegetables every day. At the end of the post, I promised a recipe for sneaking vegetables into a healthy chocolate muffin……this recipe is one of my husband’s favorites, and what better time to make muffins with zucchini than now that they are so plentiful in the gardens.
Oil-Free Chocolate Zucchini Muffins
Lightly sweet, whole wheat, and oil-free, these muffins make a delicious snack. Whole wheat pastry flour works well in this recipe to create light muffins that are still 100% whole grain. You can also use all-purpose flour if that’s all you have on hand. I don’t recommend subbing the pastry flour for regular whole wheat flour as the muffins will likely turn out too dry and dense.
You can also omit the flax egg and just use a regular egg if you prefer.
- 1 flax egg (1 tbsp. ground flax + 3 tbsp. water) ((or you could use 1 egg))
- 1 1/4 cup lightly packed shredded zucchini (*skin left on)
- 1 1/4 cup almond milk
- 2 tsp apple cider vinegar ((or lemon juice))
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 cups whole wheat pastry flour ((or all-purpose flour))
- 1/3 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine-grain sea salt
- 1/2 cup cane sugar, or coconut sugar
- 1/3 cup dark chocolate chips ((*I used Enjoy Life! mini chips))
- 2/3 cup walnuts, chopped (*omit if you want nut-free)
Preheat oven to 350F and lightly oil muffin pan.
Mix flax egg in a small bowl and set aside. Grate zucchini using a box grater (regular grate size). Set aside.
Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a small bowl and set aside. It will curdle, but this is the point as we’re making vegan buttermilk.
In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).
Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips, walnuts, and shredded zucchini.
Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in pan for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool.
These can be put in a covered container in the fridge to keep or you can freeze if you have leftovers!
I hope your family loves these muffins as much as mine does, as it is an easy and tasty way to sneak those veggies into your day. Enjoy!!
(Recipe adapted from Oh She Glows cookbook)