Author Notes
These chocolate zucchini muffins are vegan and easily adaptable to be gluten-free. With great ingredients, they are pretty healthy as well as delicious. —carolinescooking
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Ingredients
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2 ounces
dates, pitted - recommend medjool
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1/4 cup
water
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1/2 cup
all-purpose flour
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3/4 cup
almond flour
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2 teaspoons
baking powder
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1 teaspoon
baking soda
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1/2 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
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1 1/2 cups
grated zucchini
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4 tablespoons
coconut oil
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1.5 ounces
unsweetened chocolate (100% cacao)
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1 tablespoon
flaxseed meal
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3 tablespoons
honey
Directions
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Preheat oven to 400F/200C.
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Soak dates in water while preparing rest.
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Mix together flour, almond flour, baking powder and soda, cinnamon and nutmeg. Add the zucchini.
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Melt the coconut oil in a small pan and add the chocolate, stir until melted. Allow to cool slightly.
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Blend the dates and water together so smooth. Add the flaxseed meal and mix.
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Add the coconut oil/chocolate mix to the dates along with the honey and mix well. Add this mixture to the dry ingredients and zucchini and mix so combined without overmixing.
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Put into muffin or mini muffin tray and bake approx 12 min for mini muffin size, around 20 min for larger until a skewer tested in the middle comes out clean.
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