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.