Making muffins is a weekly activity for us, it’s a good way to put to distract from the “can I watch Dora?” question I get asked 500 times a day. These Oh She Glow’s Vegan Chocolate Zucchini Muffins are our fave! They were all gone before I could get a finished photo haha, but you know what a muffin looks like. Recipe Below. I really enjoy baking and it’s becoming a huge passion of mine. A friend of mine recently went to a Truffle Nation baking class and she learned so much about baking. It kinda inspired me to try new recipes and push the boat out a little. So here is my muffin recipe:
Yes I know, I said Vegan, but I used eggs. We always have eggs in the house so I didn’t bother doing the flax egg the recipe calls for cause I’m wild like that.
Trying to distract her from licking allll the batter with Watermelon.
Vegan Oil-Free Chocolate Zucchini Muffins
Recipe from the Oh She Glow’s Cookbook/Blog
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1 & 1/4 cup lightly packed shredded zucchini, skin left on
- 1 & 1/4 cup almond milk
- 2 tsp apple cider vinegar (or lemon juice)
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 cups whole wheat pastry flour (or all-purpose)
- 1/3 cup cocoa powder
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine grain sea salt
- 1/2 cup cane sugar
- 1/3 cup dark mini chocolate chips
1. Preheat oven to 350F and lightly spray muffin with oil or grease with Earth Balance.
2. Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.
3. Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a small bowl and set aside. It will curdle, but this is the point as we’re making vegan buttermilk.
4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).
5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips, and shredded zucchini.
6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool.