I’m always looking for ways to sneak veggies into my kids’ diets. They flat out refuse vegetables most of time, so I have to hide them in foods they’ll eat – like chocolate. That’s where these muffins come in.
Zucchini and black beans are my favourite to use in chocolate muffins/brownies/cakes/anything with chocolate, but I had no black beans and one medium sized zucchini in my fridge – so zucchini and chocolate it was. I made muffins, since my kids love them.
The verdict? 2 thumbs up – from both kids!
Of course, with chocolate, it’s hard to go wrong, right?
You can’t taste a single hint of zucchini in this recipe, just chocolate, which is why my kids kept begging for more and more muffins, until eventually they were gone (in just 2 days)… okay fine, I may have eaten one three myself, too!
- 1 flax egg (1 tbsp ground flax seed, 3 tbsp water)
- 1 cup whole wheat flour
- ¾ cup coconut or brown sugar
- ⅓ cup cocoa powder
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ cup dairy-free milk (I used soy)
- 2 tsp apple cider vinegar
- ¼ cup coconut oil
- 1 tsp vanilla
- ¾ cup grated zucchini
- ¾ cup chocolate chips
- ½ cup water
- In a small bowl, whisk together the ground flax seed and water for your flax egg. Set aside.
- Preheat oven to 350F. Line a muffin tin with 12 liners.
- In a medium bowl, whisk together flour, sugar, cocoa powder , cinnamon, baking soda, and salt.
- In another bowl, whisk together non-dairy milk, apple cider vinegar, coconut oil, vanilla and flax egg, until combined.
- Pour wet mixture over dry mixture and mix well, until all the flour is incorporated.
- Stir in the zucchini, ½ cup chocolate chips and water.
- Fill muffin liners (almost to the top), sprinkle with the remaining ¼ cup chocolate chips and bake for 15 minutes, or until a toothpick comes out clean.
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