John Myers
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Chocolate Zucchini Muffins
The perfect chocolate zucchini muffins recipe with a picture and simple step-by-step instructions.
dry ingredients:
- 200 g Finely grated zucchini
- 100 g Chocolate chips
- 250 g Wholemeal spelled flour
- 50 g Sweet lupine flour or spelled flour
- 3 tsp Tartar baking powder
- 2 tsp Cinnamon
- 1 tsp Vanilla extract
- 1 pinch Salt
- 30 g Raw cane sugar, optional if no chocolate icing is used
wet ingredients:
- 150 g Maple syrup
- 100 g Melted coconut oil
- 200 ml Oat milk
Also:
- 100 g Chocolate couverture
- Mix the ground flaxseed with approx. 3 tablespoons of water and let it soak for a few minutes. Mix the dry ingredients. Add all liquid ingredients and stir in briefly. If the dough is still too firm, add a dash of oat milk. Finally fold in the zucchini flakes and chocolate drops.
- Fill the dough into prepared muffin molds and bake at 180 degrees top / bottom heat (160 degrees convection) on the middle rack in the preheated oven for about 25 minutes. Then let cool in the mold and then cover with melted chocolate couverture.
- If you use chocolate icing at the end, I would leave out the raw cane sugar in the recipe. Only if you don’t use icing would I add the sugar to the batter.
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