Looking for a way to use up some of your summer squash and zucchini from the garden? These muffins are the perfect combination of sweet and healthy! Rich chocolate and zucchini are a match made in heaven! You could even bake the batter in a cake pan or brownie pan to make a fluffy zucchini speckled dessert for a special occasion or gathering. This recipe is versatile and easy to make.
With a garden full of veggies I have had to get creative with ways to use them. Despite this extremely dry summer our garden is booming! We have more cucumbers, tomatoes and zucchini than we know what to do with! I love being able to pick fresh veggies for lunch and dinner…there is nothing quit as satisfying as gathering produce from your own garden! But sometimes you get tired of the traditional roasted veg, cucumber and tomato salads and zucchini noodles that you come up with a way to use your veggies and call it dessert! These zucchini muffins are just what I was craving!
- 1/2 cup coconut milk
- 1/4 cup water
- 2 tsp apple cider vinegar
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 cup oat four
- 1/2 cup brown rice flour
- 1/2 cup almond meal
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups grated zucchini (about 2 small-medium zucchini)
- handful of chocolate chips
- Preheat the oven to 325 degrees.
- Grate your zucchini and squeeze out as much liquid as you can. Let it sit in a colander until time to add it to the batter.
- In a large mixing bowl combine your milk, water and vinegar. Let sit for 5 minutes so the coconut milk curdles slightly.
- Add in 2 beaten eggs and the melted coconut oil. Whisk to combine.
- In a separate bowl combine all the dry ingredients and whisk to combine.
- Stir the dry ingredients into the wet until everything is well incorporated.
- Fold in the zucchini and chocolate chips.
- Scoop the batter in to paper lined muffins pans and bake for approximately 25 minutes. The batter should have risen and a toothpick should come out clean.