Vegan Chocolate Zucchini Muffins Recipe




Vegan Chocolate Zucchini Muffins Recipe

I have to be honest, I am new to vegan baking and I am never quite sure what to expect when I first make an attempt to “veganize” a baked good. This one was no different, I was using my luscious conventional dark chocolate cake recipe as the starting point and I had the feeling this was going to be a futile attempt. I could not have been more wrong! Seriously, I could not believe it when these muffins came out of the oven. They rose nicely, then deflated some once they cooled down, but in doing so, created a rich, dense chocolaty texture that makes them absolutely luscious–I think you can tell from the picture. They might as well be birthday cupcakes–you could top them with a little drizzle of my homemade Chocolate “Fudge” Sauce, to dress them up more if you’d like, but really you don’t even need it–they are perfect just as is.

Come watch me make them in my kitchen:

Vegan Chocolate Zucchini Muffins Recipe

Makes 18 muffins
 

Ingredients

Dry ingredients:
2 cups whole wheat pastry flour
3/4 cup unsweetened cocoa
2 teaspoons baking powder

Wet Ingredients:
3 tablespoons flax meal + 7 tablespoons water
1 cup organic safflower oil
1 cup + 2 tablespoons organic cane sugar
2 teaspoons vanilla extract
3 cups grated unpeeled zucchini (about 3 medium zucchini)

Directions

Preheat oven to 350ºF. In a small bowl, stir together 3 tablespoons flax meal and 7 tablespoons water. Let sit for 5 minutes to thicken. Sift flour, unsweetened cocoa and baking powder together in a bowl and put aside. Place oil, sugar, thickened flax meal and vanilla together in the bowl of an electric mixer and beat well for 1 to 2 minutes. Add sifted ingredients to the creamed mixture, and beat well again (it will be thick and that’s OK!)Add the grated zucchini (with their "juice”) to the bowl and beat again until well combined. Line 2 muffin baking pans with 18 paper liners and spoon the batter in each so that each is 2/3 full. Bake in preheated oven for about 20 minutes, or until tester inserted in the center comes out clean.

Recipe, photo and video courtesy of Catherine Katz at Cuisinicity.com


By Catherine Katz, Ph.D.| February 10, 2016
Categories:  Recipes
Keywords:  Cuisinicity

About the Author

Catherine Katz, Ph.D.

Catherine Katz, Ph.D.

Catherine is the founder of Cuisinicity- Love the Food That Loves You Back, a website where good food and good health come together in a way that is feasible for today’s busy families, as it has been for hers (Catherine and her husband, Nutrition expert Dr David L. Katz, have 5 children!). Catherine’s recipes have been widely featured in national media, including ABC News, O Magazine, Eating Well, Prevention Magazine, Woman’s World, Fitness, Shape, and many others. She is the co-creator of the Nutrition Detectives™ food label literacy program, now in use by thousands of schools all over the world and has collaborated in the production of other health promotion programming, including the Unjunk Yourself® music video program.



 

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