Hidden veggies! Freezer friendly, with zucchini and yummy cocoa...you can almost pretend they are chocolate! Dairy free and so very yummy, this easy to bake recipe will become a family favourite. Best ever chocolate zucchini muffins.
2cupsgrated zucchini(this was 3 medium zucchini weighing in at around 540 grams)
½cupshredded coconut
2eggs
½cupcaster sugar
½cupbrown sugar
½cupcoconut oil
1teaspoonvanilla
½cupwholemeal self raising flour
½cupself raising flour
½cupcocoa powder
Instructions
Preheat your oven to 180 degrees.
Line a cupcake pan (or use a silicone one like me if you prefer them nude).
Put the eggs, oil, vanilla, coconut sugar and raw sugar in the bowl of a mixer. Mix on low for 30 seconds then on high for 1 minute.
Add the cocoa, flours and mix for 30 seconds on low.
Add the zucchini and coconut, mix briefly.
Leave to sit in the bowl for 10 minutes.
Mix to combine completely (you will notice the zucchini will have given off a fair bit of liquid, changing the texture of the mixture).
Spoon into the cupcake tray.
Bake for 20 minutes (cupcake size), then cool in the pan for 10 minutes before removing to a wire rack.
Makes 18 cupcakes.
I made 12 cupcakes and 12 mini cupcakes (only need 15 minutes in the oven).
Notes
Storage:These muffins will keep for a week in an airtight container in the fridge.Freezing:They can be frozen for up to 3 months.Substitutions:Swap coconut oil for the same amount of butter