Chocolate Zucchini Breakfast Muffins

Chocolate Zucchini Breakfast Muffins
Chocolate Zucchini Breakfast Muffins

So it’s farmer’s market/garden produce theme month here on the blog, and I have some zucchini to use. Not as many as I would like as my squash plants are not cooperating this year, but many of you may be swimming in them. This recipe uses puréed zucchini. I grate it first, measure out two cups and then purée it in my food processor. For those of you with mini humans, this will be a great way to hide veggies if you have to do so, as you can’t really tell the zucchini is in there. This is definitely a muffin, not a cupcake, so there’s a fair bit less sugar, as I wanted to eat them for breakfast without a huge sugar high.

Enjoy!

Chocolate Zucchini Breakfast Muffins
Chocolate Zucchini Breakfast Muffins
Print Recipe
When you have too much zucchini, and you'd like a little chocolate with breakfast without so much sugar.
Servings Prep Time
12 muffins 20 minutes
Cook Time
25-30 minutes
Servings Prep Time
12 muffins 20 minutes
Cook Time
25-30 minutes
Chocolate Zucchini Breakfast Muffins
Chocolate Zucchini Breakfast Muffins
Print Recipe
When you have too much zucchini, and you'd like a little chocolate with breakfast without so much sugar.
Servings Prep Time
12 muffins 20 minutes
Cook Time
25-30 minutes
Servings Prep Time
12 muffins 20 minutes
Cook Time
25-30 minutes
Ingredients
Dry Ingredients
  • 1 1/2 cups Gluten-free, Rice-free, Potato-free flour mix (see our post here for the recipe - http://adultfoodallergies.com/whoopie-pies-gluten-free-with-vegan-option/
  • 1/2 cup sorghum flour
  • 3/4 cup cacao powder (I do well with Wilderness Family Naturals Cacao Powder)
  • 1/2 cup sugar
  • 1/2 teaspoon sea salt
  • 1 Tablespoon baking powder (here's a recipe for a corn-free one - http://wholenewmom.com/health-concerns/make-your-own-baking-powder/)
Wet Ingredients
  • 1 cup non-dairy milk (I used homemade cashew milk, but homemade rice milk will work too)
  • 1/4 cup safe for you oil (I used grapeseed oil)
  • 3 Tablespoons aquafaba (see http://aquafaba.com/)
  • 1/2 teaspoon psyllium husk
  • 2 cups grated zucchini which is then pureed
Servings: muffins
Instructions
  1. Preheat oven to 425°F. Grease a 12 cup muffin pan with some of your safe oil.
  2. Add all the dry ingredients to a large bowl and whisk together until well combined. In another bowl, add all the wet ingredients and whisk until well combined.
  3. Pour the wet ingredients into the dry ingredients, and using a spoon or spatula, blend the two about 20 seconds or so, do not over mix. Fill the muffin cups about two thirds to three quarters full.
  4. Bake 25-30 minutes depending on your pan (metal needs less time, stoneware needs more) or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as they are cool enough to handle, turn them out of the pan onto a rack to cool.
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Zucchini pureed
Zucchini pureed
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Dry Ingredients
Muffin batter
Muffin batter
Muffins before baking
Muffins before baking
Muffins after baking
Muffins after baking
Chocolate Zucchini Breakfast Muffins
Chocolate Zucchini Breakfast Muffins

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