Vegan Recipe: Chocolate Zucchini Muffins

It is zucchini season and these zucchini muffins are a special chocolatey treat!

This recipe makes 18 muffins.

Ingredients: 

- 3 cups of plain flour. If you are making the muffins gluten free you may require an extra 1/2 to 1 cup of flour depending on the flour you use. We used the 'I'm Free From' brand of flour

- 3/4 cup of cocoa powder

 - 2 teaspoons of baking powder

- 1 teaspoon of salt

- 1 cup of canola or vegetable oil

- 1 cup of soy milk (or any milk alternative you may prefer)

- The equivalent of 4 eggs made with vegan egg replacer. We used the Orgran brand

- 2 teaspoons of vanilla essence

- 3/4 cup of white sugar

- 1/3 cup of brown sugar packed down

-  1 medium to large zucchini, grated

- 1/2 to 3/4 cup of vegan chocolate chips. We used the Sweet William brand. Save some back to decorate the tops of the muffins

Method:

- In one bowl, combine the flour, cocoa, baking powder and salt.

- In a second bowl, combine the oil, eggs, milk, vanilla and sugars. 

- Mix the dry and wet ingredients together. Add the grated zucchini and stir well. 

- Stir through the chocolate chips.

- Spoon the batter into muffin cases. These muffins don't rise a lot so you can fill the cases to around three quarters full. Sprinkle some extra choc chips on the top of each muffin.

- Bake the muffins for approximately 30 to 40 minutes. Test the muffins with a skewer to ensure they are cooked through.  

Valentines in the Valley 2025

 

Thank you to everyone who joined us last Sunday for our annual ‘Valentines in the Valley’ event! 

 

It was a beautiful afternoon for meeting the animals and picnicking in the forest, and we hope everyone had as much fun as we did! 

 

 

We appreciate everyone who gets behind our fundraising events, the funds are critical to ensure we can continue helping animals - thank you! 

 

Watch this space for our upcoming Easter Picnic event! 

 

 

Vegan and Gluten Free Recipe: Zucchini Brownie Cake

These brownies are fantastic served with Flora vegan whipped cream or vegan icecream. 

Ingredients:

- 1 1/2 cups of sugar

-1/2 cup of canola or vegetable oil

- 2 teaspoons of vanilla essence

- 2 cups of self raising flour or if you are making gluten free use approximately 3 1/2 cups. We use the 'I'm Free From' flour brand. You may require a little more or less gluten free flour depending on the type you select

- 1/4 to 1/3 cup of cocoa powder

-  The equivalent of 2 eggs made with vegan egg replacer. We used the Organ brand

-  1 teaspoon of salt

-  1 grated zucchini. Do not squeeze away the juice as it is needed to add moisture to the recipe

- 1 cup of chocolate chips. We use the Sweet William brand

- optional - a little soy milk to add if you find the batter is too stiff after combining. 

Method:

- In a bowl, combine the sugar, oil, vanilla, and eggs. Mix well. Stir through the grated zucchini.

- Add the flour, cocoa and salt and mix well. Stir through the chocolate chips.

- Line a tray with baking paper and pour in the batter. The brownies rise well so ensure there is space in your tray for them to do so.

- Bake for approximately 40 minutes. Check the brownie is cooked through using a skewer.

Enjoy!

Vegan Recipe: Banana and Chocolate Chip Weeties Muffins

These muffins are a great snack to add to lunchboxes or as an accompaniment to morning or afternoon tea. 

Ingredients:

These measurements make around six muffins. Double the recipe amounts for a larger batch.

- 1 1/2 cups of self raising flour

- 1 teaspoon of baking powder

- 2 cups of Crushed Weeties or approximately 7 crushed Weetbix. Crush the Weeties before measuring them out. Crushing well with your hands is enough. 

-  1/2 cup packed brown sugar

-  1 cup mashed banana

- 1/2 cup of milk substitute. We used soy milk

- 5 tablespoons of melted vegan butter substitute of your choice

- The equivalent of one egg made with egg replacer. We used Orgran brand

- Chocolate chips, approximately 3/4 of a cup. We used the Sweet William brand.

Method:

- In one bowl, combine the wet ingredients - banana, melted vegan butter, egg replacer and milk.

- In a second bowl, stir through the dry ingredients - flour, baking powder, Weeties (or Weetbix) and brown sugar. 

- Make a well in the middle of the dry ingredients. Add the wet ingredients and combine. You may need to add a little more milk if the batter is too thick.

- Stir through the chocolate chips.

- Spoon the batter into muffin cases in a muffin pan. These muffins do not rise much so fill the pans to the top. Sprinkle some extra chocolate chips on the top of the muffins.

- Bake for approximately 20 to 30 minutes. Test your muffins with a skewer and they are ready when slightly brown on the top.

 

Farewell Christian Ram

Late in the afternoon of the 10th of January, as the black cockatoos called and the sun dipped behind the forest, little Christian ram found his sheep wings. 

Almost eleven years ago, we helped the vet deliver Christian into the world and yesterday, it was time to help him depart. 

 

 

Christian was born into Sanctuary life, his mum Connie arriving just before his rather stressful birth. He was back to front and upside down and required some crafty veterinary intervention to bring him into the world. 

Despite his challenging birth, Christian grew into a playful, chubby, cheeky little ram, who, with brother George, got into plenty of mayhem and mischief over the years, keeping the voli team on their toes. 

In his older age, and after the passing of his beloved bro George, Christian was moved into Austin’s Place, where his arthritis could be managed and extra TLC provided.

Just after Christmas, Christian’s mobility began to decline and he was brought up to the house for some happy days of air conditioning, treats and pats. As the hot days went by, he let us know it was time. 

Rest well friend, the years flew by and we were privileged to share them, go now and make more mischief in those green pastures with brother George.