nut-free chocolate zucchini muffins by Against All Grain
No need to hide vegetables in food at my house… well sometimes anyway! My little munchkins helped me make these nut free chocolate zucchini muffins from Against All Grain and saw all the yummy green zucchini make its way into the mix. When I’ve been offering them one I ask them if they would like a zucchini muffin. Sure they saw the chocolate chips go in and they look just like a chocolate muffin but something green is a win.
When I first tried one fresh out of the oven I wasn’t sold on them as I thought they tasted to eggy for my liking. However after sitting in the fridge for THREE DAYS I gave them another go and I am so impressed with the texture and flavour. They haven’t dried out and I think they taste better than they did day one.
Next time I will make some mini sized ones as snacks for the kids. I have included thermomix instructions and weights below for some of the ingredients to make it easier to follow.
Original recipe: http://againstallgrain.com/2015/11/03/nut-free-chocolate-zucchini-muffins/
Thermomix directions
- Place 1 medium sized zucchini in the TM bowl and press turbo twice. Remove zucchini to a fine sieve and let the water drain out. I let it sit for about 20 minutes before continuing.
- Preheat oven to 180 degrees celsius.
- Place 120g maple syrup, 150g apple sauce (you can use whole steamed apples or canned apples) and eggs. Mix on speed, 10 seconds.
- Add 50g coconut flour, 20g cacao, 20g arrowroot powder, 5g baking soda, spices and salt and mix for 10 seconds, speed 5.
- Squeeze out any excess moisture from the zucchini and measure exactly 3/4 cup. Add to the TM bowl with chocolate chips and stir through manually.
- Spoon mixture into muffin cups to 2/3 full and sprinkle remaining chocolate chips on top.
- Bake for 22-25minutes.
- Enjoy your nut-free chocolate zucchini muffins!
For other muffin ideas click here.
