It is zucchini season and these zucchini muffins are a special chocolatey treat!
This recipe makes 18 muffins.
Ingredients:
– 3 cups of plain flour. If you are making the muffins gluten free you may require an extra 1/2 to 1 cup of flour depending on the flour you use. We used the ‘I’m Free From’ brand of flour
– 3/4 cup of cocoa powder
– 2 teaspoons of baking powder
– 1 teaspoon of salt
– 1 cup of canola or vegetable oil
– 1 cup of soy milk (or any milk alternative you may prefer)
– The equivalent of 4 eggs made with vegan egg replacer. We used the Orgran brand
– 2 teaspoons of vanilla essence
– 3/4 cup of white sugar
– 1/3 cup of brown sugar packed down
– 1 medium to large zucchini, grated
– 1/2 to 3/4 cup of vegan chocolate chips. We used the Sweet William brand. Save some back to decorate the tops of the muffins
Method:
– In one bowl, combine the flour, cocoa, baking powder and salt.
– In a second bowl, combine the oil, eggs, milk, vanilla and sugars.
– Mix the dry and wet ingredients together. Add the grated zucchini and stir well.
– Stir through the chocolate chips.
– Spoon the batter into muffin cases. These muffins don’t rise a lot so you can fill the cases to around three quarters full. Sprinkle some extra choc chips on the top of each muffin.
– Bake the muffins for approximately 30 to 40 minutes. Test the muffins with a skewer to ensure they are cooked through.
