Oil-free Double Chocolate Zucchini Muffins

Easter is right around the corner and these oil-free double chocolate zucchini muffins will make a great healthy treat for the kiddos and family. No one will even know they are oil-free and whole grain. The whole wheat pastry flour in this recipe makes these muffins light, while still being whole grain. It’s a winner. I love how these muffins are healthier because most chocolate muffins are loaded with sugar and fat. You can actually feel good after eating one or two. 🙂 The zucchini makes these muffins moist and who doesn’t love sneaking vegetables into a muffin! I got this recipe from Oh She Glows and tweaked it a little. I could eat these muffins all day! I think my favorite part when eating these muffins is when I get a bite filled with dark chocolate chips, especially when they are warm and gooey. Mmmm…go make these now! Oil-free Double Chocolate Zucchini Muffins
Makes about 14 muffins

1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
1 1/4 cup lightly packed shredded zucchini, skin left on
1 1/4 cup plain unsweetened 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)
1/3 cup cocoa powder
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp fine grain sea salt
scant 1/2 cup cane sugar or regular white sugar
1/3 cup dairy-free dark chocolate chips
2/3 cup walnuts, chopped (optional)

Preheat oven to 350 degrees F and lightly spray muffin pan with oil or line with muffin liners.

Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.

Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a glass measuring cup and set aside for 10 minutes. It will curdle, creating 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, do NOT overmix. Fold in the chocolate chips, shredded zucchini, and walnuts if using…remembering not to overmix.

Spoon batter into prepared muffin tin, filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350 degrees F, 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.

Store in a ziploc bag or airtight container. It gets more moist and flavorful the next day. 🙂 Enjoy!

(Recipe adapted from Oh She Glows)

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