Indulgent, Moist, and Delightfully Veggie-Incorporated
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Yield: Depending on muffin tin size, approximately 12 standard muffins.
Ingredients:
- 1 cup quinoa flour
- 1/2 cup unsweetened natural cacao powder, sifted
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 3/4 cup mini semi-sweet chocolate chips
- 2 large eggs
- 1/2 cup coconut oil, melted if solid
- 1 cup turbinado sugar
- 1 tsp vanilla extract
- 1 1/2 cups shredded raw zucchini (squeeze out any excess moisture)
Directions:
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Get your muffin tin ready by either spraying it with a non-stick cooking spray or lining it with muffin cups.
- Dry Ingredients: In a large mixing bowl, whisk together the quinoa flour, sifted cacao powder, baking soda, baking powder, salt, and cinnamon. Add the mini chocolate chips to this mixture and stir until they’re distributed evenly.
- Wet Ingredients: In a separate medium-sized bowl, whisk together the eggs, melted coconut oil, turbinado sugar, and vanilla extract until the mixture is smooth and well combined. Mix in the shredded zucchini, ensuring it’s evenly distributed.
- Combine: Slowly incorporate the dry ingredient mixture into the wet ingredients. Stir just until everything is combined, taking care not to overmix.
- Fill and Bake: Using a scoop or a spoon, evenly distribute the muffin batter into the prepared muffin tin. Place the muffin tin into the preheated oven and bake for 20-25 minutes. The muffins are done when a toothpick or cake tester inserted into the center of a muffin comes out mostly clean, with just a few moist crumbs clinging to it.
- Cool: Once baked, remove the muffins from the oven and let them sit in the tin for about 5 minutes. Then, transfer them onto a cooling rack, allowing them to cool completely.
Serving Suggestions: Serve these delightful muffins with a glass of almond milk or enjoy them with a dollop of vanilla ice cream for an indulgent treat.
Storage: Store any leftover muffins in an airtight container. They should remain fresh for 2-3 days at room temperature or up to a week if refrigerated.
Enjoy this wonderful blend of chocolate and zucchini, a perfect treat for both the health-conscious and the indulgent!
