Chocolate zucchini muffins Recipe Gluten-free and dairy-free (casein-free).

PORTIONS: 12


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ORGANIC INGREDIENTS

  • 245 g (1 3/4 cup) all-purpose flour "La Merveilleuse"
  • 6 tbsp (90 ml) cocoa
  • 3,5 ml (3/4 tsp) baking powder
  • 1 ml (1/4 tsp) baking soda
  • 1 ml (1/4 tsp) cinnamon
  • 1 ml (1/4 tsp) salt
  • 220 g (2 cups) grated zucchini
  • 2 medium eggs (90 g)
  • 50 g (¼ cup) cane sugar
  • 65 g (1/3 cup) light olive oil
  • 105 g (1/3 cup) honey
  • 65 g (1/4 cup) non-dairy milk substitute*
  • 5 ml (1 tsp) vanilla

PREPARATION

  1. Preheat oven to 180 °C (350 °F).
  2. In a bowl, combine flour, cocoa, baking powder, baking soda, cinnamon, and salt.
  3. Grate the zucchini and press firmly with your hands to squeeze out excess water. Measure quantity from the drained zucchini. Set aside.
  4. In a separate bowl, beat together eggs, sugar, oil, honey, milk substitute, and vanilla.
  5. Mix dry ingredients into the liquids and beat until well blended. Use a wooden spoon to then add the zucchini.
  6. Divide the batter into 12 muffin molds lined with parchment paper.
  7. Bake on the center rack for 25 minutes, or until an inserted toothpick comes out clean.
  8. Unmold immediately and cool on a wire rack.
Chocolate zucchini muffins Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

A lovely recipe to deliciously incorporate zucchini into your menu.

TIP

* If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.

With the arrival of autumn harvests, it’s a good idea to grate zucchini then freeze individual portions to be ready for your muffin recipes. Always remember to squeeze out excess water before using.

VARIATION

For a more decadent version, add 3/4 cup of chocolate chips at the same time as the zucchini.