This isn’t a new recipe. I guess it’s not really an old recipe either. It would be more appropriate to say it’s a recycled recipe. This is a revisited and improved recipe of an older post for vegan chocolate muffins.
So that tired (and I’ll admit, imperfect) muffin recipe has been upgraded and replaced by this one for dark chocolate zucchini brownie muffins. And if you were a reader of that last post – yes, I am still struggling to spell
zuchinni zucchinni zucchini.
Consider these to be a healthier version of the XXXL bakery-style chocolate chip muffin. I’ve even used the classic parchment paper cases!
Instead of the typical and unhealthy white sugars and white flour, I’ve used a minimal amount of rice malt syrup and a combination of gluten free flours. Here’s a secret: using coconut flour not only adds fibre but the dense, brownie-like texture to these brownie muffins. Also, the usual butter has been exchanged for coconut oil, and poor quality chocolate chips have been replaced with raw cacao and vegan dark chocolate chunks. Of course, a cake wouldn’t be complete without it’s icing (even the dark chocolate zucchini kind) so I elected to top these with whipped coconut cream.
The reason why I am probably so proud of creating these gluten free and vegan dark chocolate zucchini brownie muffins is because they are healthy and made entirely from nourishing, wholefood ingredients. Yet they still retain a luxurious and decadent chocolate flavour and rich texture. Almost as if they were the sugar-coma inducing bakery-style chocolate chip muffins that I constantly craved when I was younger.
Mostly though, I am just addicted to the whipped coconut cream on top!
Love your author who smells suspiciously of chocolate and coconut, Rosie.
- 180g zucchini, finely grated
- 90g buckwheat flour
- 30g almond meal
- 30g coconut flour
- 30g raw cacao powder*
- 1 teaspoon bicarb soda
- 2 tablespoons rice malt syrup
- 2 tablespoons coconut oil
- 125ml natural nut butter
- 200ml plant-based milk
- 50g dark chocolate, chopped**
- 270ml can 100% coconut cream, chilled
- 1 tablespoon coconut sugar
- 1/8 teaspoon ground cinnamon
- In a large bowl, stir together buckwheat flour, coconut flour, cacao and bicarb. Add the zucchini and stir to coat.
- Warm the syrup and oil in the microwave until runny and combined. Whisk in the nut butter. Add this mixture to the dry ingredients along with the milk.
- Stir until very well combined, the mixture will be quite thick.
- Divide among 8-10 paper cases. Bake at 190 degrees C for 22-25 minutes until firm on top, but an inserted skewer comes out with crumbs clinging. Transfer to a wire rack to cool completely.
- 1. Scoop the solid and semi-solid coconut from the top of the can (there will be coconut water underneath, leave this undisturbed and save for another use). Whip coconut cream, sugar and cinnamon together in a medium bowl.
- 2. Refrigerate until needed, then dollop generously onto cooled cakes. Store refrigerated. Alternatively, warm muffins slightly before serving then dollop over chilled coconut topping.
- *cocoa powder can be subbed, but is processed at a higher temperature, has a less intense flavour and retains less antioxidants and minerals than raw cacao.
- **I used a good quality dairy free 85% dark chocolate
- ***can be replaced with canned coconut milk, but this needs to be refrigerated overnight and two will be required as coconut milk yields less coconut solids