chocolate zucchini muffins...

If you've ever had zucchini bread {especially if you've had it from the elegant farmer}, then you know that it can be absolutely decadent. For those of you who have never had the experience of trying zucchini bread, don't let the main ingredient fool you... it tastes a bit like a combination of carrot cake and a bran muffin.

here is a recipe from the happy herbivore for chocolate zucchini muffins...

{via happy herbivore}

Chocolate-Zucchini Muffins Recipe
Makes 12 Muffins

  • 1¼ cups whole wheat pastry flour 
  • ¼ cup unsweetened cocoa 
  • 1¼ tsp baking powder 
  • ¾ tsp baking soda 
  • ½ tsp salt 
  • 1 tsp cinnamon 
  • 1 whole banana, mashed 
  • ½ cup raw sugar 
  • ½ cup unsweetened applesauce 
  • ¼ cup non-dairy milk 
  • 1 tsp vanilla extract 
  • 1 cup shredded zucchini 
  • ½ cup raw sugar (optional) 


-Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. 
-In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. 
-Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.



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