zucchini muffins, chocolate muffins, milkandsugarsisters, milk and sugar sisters, milk and sugar, michelle stroebe

After what feels like an eternity, it is finally my last semester of graduate school!  As such, I have many, many people to thank for their help and support along the way.  I love putting the time and effort into baking goodies as a thank you gift – developing and producing a recipe is an excellent way to say “thank you” to those who have gone out of their way for you time and again.  This recipe (and several others previously posted) was designed to do just that – say thank you to many people who have helped me progress through graduate school.  So, thank you!  Enjoy!

Chocolate Zucchini Muffins

Makes 1 loaf + 12 muffins

3 medium to large zucchini, shredded

2 eggs (for an easy vegan conversion, use 3 Tbsp flax & 9 Tbsp water)

1 Tbsp flax seed meal mixed with 3 Tbsp water (stir well & let sit 5 mins)

2 tsp vanilla extract

1/3 cup canola oil

1/2 cup applesauce

1/3 cup + 1 Tbsp almond milk

1/2 c brown sugar

1/4 cup white sugar (for vegan baking, use 3/4 cup turbinado sugar)

1/3 cup unsweetened cocoa powder

2  cups whole wheat flour + 1 cup all purpose flour

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1/3 cup chocolate chips (optional)

Preheat oven to 350.  Shred zucchini into a medium bowl.  In another medium bowl (or the same one if you’d prefer to save dishes!), combine all the wet ingredients and mix well.  In a large bowl, combine all the dry ingredients and mix well (be sure to break up any clumps of baking soda/powder and cocoa).  Combine the wet and dry ingredients, the zucchini, and the chocolate chips (if using).  Stir until well combined. Do not over mix!  The batter will be thicker than you may be used to, but the zucchini will help moisten the muffins/loaf while in the oven.

zucchini muffins, chocolate muffins, milk and sugar sisters, milk and sugar, michelle stroebe

Advertisements