/47b1575a-f830-475f-912c-0c37023f42f4--P5014536-1.jpg)
-
Makes
12 mini
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
Ingredients
2 ounces
dates, pitted – recommend medjool
1/4 cup
water
1/2 cup
all-purpose flour
3/4 cup
almond flour
2 teaspoons
baking powder
1 teaspoon
baking soda
1/2 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1 1/2 cups
grated zucchini
4 tablespoons
coconut oil
1.5 ounces
unsweetened chocolate (100% cacao)
1 tablespoon
flaxseed meal
3 tablespoons
honey
Directions
- Preheat oven to 400F/200C.
- Soak dates in water while preparing rest.
- Mix together flour, almond flour, baking powder and soda, cinnamon and nutmeg. Add the zucchini.
- Melt the coconut oil in a small pan and add the chocolate, stir until melted. Allow to cool slightly.
- Blend the dates and water together so smooth. Add the flaxseed meal and mix.
- 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.
- 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.
Leave a Reply