30gRaw cane sugar, optional if no chocolate icing is used
100gMelted coconut oil
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.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.