Is your garden overflowing with zucchini? Are you looking for new ways to use it? Don't just give it all away. Make these brownie-like muffins. Your family and our planet will thank you. This recipe is Planet Protector approved because it is vegan, planet friendly and good for you.
1 tablespoon ground flaxseed
1 1/4 cups vanilla soy milk (or your favorite non-dairy milk)
2 teaspoons apple cider vinegar
2 cups all purpose flour
1/2 cup natural cane sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons pure maple syrup
1 1/2 teaspoons pure vanilla extract or vanilla bean paste
1/2 cup mini vegan chocolate chips, plus more for sprinkling on top; My favorite brand is EnjoyLife. They are vegan, creamy, rich, and great for snacking on when you need a bite of chocolate.
1 cup grated zucchini, lightly squeeze some of the water out over the sink
Prep Time: 15 minutes
Cook Time: 13-15 minutes
1. Preheat oven to 350. Lightly grease a muffin tin with oil.
2. In a medium bowl, combine milk, flax, and vinegar. Set aside. The mixture will thicken slightly and curdle a bit. (This is good because we are making our own version of buttermilk.)
3. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add the maple syrup and vanilla to the milk mixture. Stir to combine.
5. Make a well into the center of the flour mixture. Gently pour the wet ingredients into the well. Stir just until combined. Fold in chocolate chips.
6. Spoon batter into prepared muffin tin to about three-fourths full. Top each one with a sprinkling of mini chocolate chips. Bake until a toothpick inserted into the center comes out clean; about 13 to 15 minutes.
7. Cool for 10 minutes. Remove muffins from tin and let them cool completely on a wire rack.
8. Store at room temperature for up to 2 days; after that put them in the refrigerator.
9. Try microwaving them for 10 seconds before eating. They get warm, melty, and gooey, resembling a chocolate brownie.