Zucchini Chocolate Muffins
Gang/Type: Dessert
Ergibt/Yield: 12 Muffins
  • 2 tbsp flaxseed, ground
  • 6 tbsp water
  • 120 ml (1/2 cup) soy milk
  • 1 tsp apple cider vinegar
  • 240 g (1 1/2 cups) all purpose flour
  • 50 g (1/2 cup) cocoa powder
  • 110 g (1/2 cup) sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 180 g (1 cup) zucchini without seeds
  • 50 ml (3 tbsp) neutral tasting oil
  • 50 g (1/3 cup) chocolate chips and
  • 3 tbsp chocolate chips as a topping
  1. Combine the flaxseed and water and let jelly. Also combine soy milk and apple cider vinegar and let curdle. Preheat the oven to 180° C (360° F) and equip a muffin tin with paper liners.
  2. In a big bowl combine flour, cocoa powder, sugar, salt, baking powder and baking soda. Shred the zucchini with a grater or in a food processor.
  3. Combine all ingredients, except for the chocolate chips, with a wooden spoon or dough scraper until there are just a few little lumps left. Then fold in the chocolate chips.
  4. Spread the dough in the paper liners and fill them to 3/4. Sprinkle with chocolate chips and bake in the oven for about 20 minutes until a toothpick comes out clean.
  5. Let cool in the muffin tin for 5 minutes, then transfer to a cooling rack and let cool completely.
To pour the batter IN the paper liners and not around them, I use an ice cream scoop with ejection function, that I have bought years ago. I ground the flaxseed in my Personal Blender and shredded the pumpkin in this processor.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/zucchini-schoko-muffins/