Zucchini cacao muffins

September 10, 2019

 

We have put so much love and care into our garden this summer, and it is rewarding us handsomely. We are flooded with apples, zucchini, celery, lettuce, and more, and I am loving it. It makes me be creative in the kitchen with the sudden influx of certain produce. We have made an endless amount of zucchini noodles, I have made huge batches of this summer squash lentil soup, and last night we had the zucchini spring salad. I often add zucchini to baked goods, but have realized that there is not a single recipe for it here on the blog. So here we go! Cacao is perfect anytime you want to add a veggie to a sweet dish, because it pretty much covers taste and color of anything. Give these a try, your kids will love them! 

 

 

Preparation time: 30 minutes 

Makes 6 muffins: 

  • 1 Tbsp chia seeds

  • 1/4 cup maple syrup 

  • 1/4 cup raw cacao powder (raw not processed!

  • 1/4 virgin coconut oil 

  • 1 Tbsp almond butter

  • 1 tsp vanilla extract 

  • 1 cup grated zucchini

  • 1 3/4 cups oat flour 

  • 2 tsp baking powder

 

  1. Pre-heat oven to 200°C/ 400°F, and line a muffin tray with muffin cups. 

  2. Place the chia seeds in a small bowl together with 3 Tbsp water, stir, and set to the side. 

  3. Combine the maple syrup, cacao powder, coconut oil, almond butter, vanilla extract, and 1/4 cup water in a blender, and blend until smooth. 

  4. Add the grated zucchini, oat flour, and baking powder, and combine. 

  5. Fill 3/4 of the muffin cups, and bake for 20 minutes. 

  6. They will keep well in the fridge for up to 1 week, but are best fresh out of the oven! 

Enjoy! 

 

 

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© 2019 Martina Zand