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Saturday, February 11, 2017

Chocolate Zucchini Muffins



Muffins make me happy – so does baking first thing in the morning before anyone else is awake. Here is another muffin recipe that dates back to our café days. I hope you enjoy it as much as I did.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS
1 ½ c white whole wheat flour
½ c unbleached white flour
½ c bran flakes
¼ c cocoa powder, sifted – I used sweetened cocoa powder
½ c sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp kosher salt
1 large egg
¼ c vegetable oil
¼ c + 2 tbsp plain soy milk
1 tbsp white vinegar
1 tsp vanilla extract
1 medium zucchini, shredded about ½ cup
½ c dairy free/nut free mini chocolate chips

  • Pre-heat oven to 350’ F
  • Prepare a half muffin tin (6 muffins) with non-stick spray or muffin liners
  • In a small bowl mix together vanilla soy milk & vinegar – set aside for a few minute (making you’re making “buttermilk”
  • Mix together flours, bran flakes, cocoa powder, sugar, baking soda, baking powder and salt
  • In a separate bowl mix together egg, vegetable oil, vanilla and “butter milked” soy milk
  • Add to dry ingredients
  • Slowly mix in chocolate chips & zucchini – batter should be fairly thick
  • Drop by the spoonful into prepared muffin tins
    Bake 15-30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean
  • Cool on a wire rack

Yield: 6 muffins

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