You know when you make a recipe and it’s so delicious you can’t believe it’s even remotely healthy? Well friends, this is one of those times. I started trying to find the perfect zucchini bread recipe a few years ago, I found myself with more zucchini than I knew what to do with…..courtesy of an overly abundant garden. After trying countless recipes and finally taking what I loved from some and omitting other ingredients to make it vegan, I feel like I’ve finally got it down to a science.
My husband loves anything to do with chocolate. I remember the first time I made him a chocolate vegan cupcake with avocado frosting, I almost didn’t have the heart to tell him it was healthy and burst his bubble…LOL. I would love to try other flours, spelt or even buckwheat in these! If you do try an alternative please let me know in the comments, I’d love to know how they turned out 🙂 .
These scrumptious little morsels don’t last long in our house, and the few times they’ve lasted longer than 2 days, I couldn’t believe how moist they still were!! Nothing worse than having to choke down a dry muffin with coffee, just so you can get it down the hatch…..these babies don’t disappoint!! As you can tell, Liberty is a HUGE fan.
Chocolate Zucchini Banana Muffins ( vegan & no refined sugar )
The perfect healthy chocolatey snack, your kids will love and helps unload all that zucchini in your garden! 🙂
- 1 1/4 cups whole wheat pastry flour
- 1/3 cup cocoa powder I use organic raw
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup agave nectar or pure maple syrup
- 2 tbsp coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 chia egg (1 tbsp chia seed, 3 tbsp water. Mix and let sit for 5 minutes to thicken)
- 1 cup shredded zucchini
- 1 medium ripe mashed banana
- 1/2 cup almond milk any nut milk will work
- 1/2 cup regular or mini dark chocolate chips dairy free for vegan
Preheat oven to 350 degrees. Generously grease the inside of a muffin tin with oil, I like to use coconut or grapeseed.
Place zucchini in a few pieces of paper towel, and squeeze out excess moisture. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer, add coconut oil, agave/maple syrup, vanilla, chia egg, and mix on medium until smooth and well combined. Add in zucchini, banana and almond milk, mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
Evenly divide batter into prepared muffin tin. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy.......bet you can't have just one!!