Zucchini has an unobtrusive, delicate flavour that plays well with others. You can dress it up with all sorts of seasonings and the zucchini will blend right in - it's kinda like the tofu of the vegetable world. Don't let the mellowness fool you, though, because zucchini is a hardworking vegetable that is packed with antioxidants, anti-inflammatory nutrients and B vitamins, which help us fight stress and balance our blood sugar. Zucchini is the perfect addition to these chocolate chip muffins. They straddle the line between savory and sweet – you could certainly choose these for dessert, but they'd also work well slathered with nut butters or a vegan buttery spread.

Advertisement

Chocolate Chip Zucchini Muffins [Vegan, Gluten-Free]

Ingredients

  • 2 cups gluten-free flour
  • 1/3 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 3/4 cup applesauce
  • 1/2 cup mashed banana
  • 1/2 cup coconut milk
  • 1 tsp vanilla
  • 1 cup shredded zucchini
  • 1/2 cup vegan chocolate chips, chunks or cacao nibs
Advertisement

Preparation

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix the flour, coconut sugar, baking powder, baking soda and salt.
  3. In a separate bowl, mix the bananas, coconut milk, applesauce, vanilla and zucchini. Stir the wet ingredients into the dry ingredients and make sure that everything is incorporated.
  4. Fold in the chocolate chips.
  5. Evenly divide the batter into a 12-cup muffin tin (either grease it with coconut oil and dust it with flour, or use muffin liners). Bake for 25 minutes, or until the tops are firm and a toothpick inserted comes out clean.
  6. Let the muffins cool completely on a wire rack.


Advertisement