Chocolate muffins with zucchini Recipe

Name: Chocolate muffins with zucchini
Total time: 30 min
Yield: 12
Cuisine: Slavic cuisine
Ingredients: 2 tbsp Milled flaxseed; 120 ml Almond milk; 1 tbsp Apple cider vinegar; 240 g Wheat flour; 40 g Cocoa powder; 50 g Sugar; 1 tsp Baking powder; 1 tsp Soda; 200 g Zucchini; 30 ml Sunflower oil; 100 g Chocolate chips; to taste Salt

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Thanks to zucchini (or zucchini), these muffins turn out to be very tasty,

min

servings

Per serving

164

Calories

Protein

Fat

Carbs

Total for 12 servings — 1968 Calories · 48 Protein · 84 Fat · 288 Carbs

Ingredients

12 servings

Milled flaxseed2 tbsp

Almond milk120 ml

Apple cider vinegar1 tbsp

Wheat flour240 g

Cocoa powder40 g

Sugar50 g

Baking powder1 tsp

Soda1 tsp

Zucchini200 g

Sunflower oil30 ml

Chocolate chips100 g

Saltto taste

Preparation

Mix flax seeds with water and let sit until jelly forms. Mix almond milk with vinegar and let it simmer. Preheat the oven to 180°C. Mix flour, cocoa powder, sugar, salt, baking powder and baking soda together in a large bowl. Grind the zucchini or shred it in a food processor.

With a wooden spoon, mix all the ingredients, except the chocolate. Then add part of the chocolate drizzles and stir the dough again. Fill the mold with the dough to 3/4, sprinkle with the remaining chocolate drizzles (about 2 tablespoons) and bake in the oven for about 20-30 minutes, checking readiness with a toothpick. Let the finished muffins cool in the mold for 5 minutes, then remove and cool completely on the grill.