Vegan Chocolate Zucchini Muffins from 'The Love and Lemons Cookbook'

I was gifted this amazing cookbook by my husband for Christmas ( I may or may not have given him a hint..) It has some really fun, innovative plant-based recipes which I am all about!

In the spirit of a healthy January after a month (or two) of over-indulgence, I'm on a health reset path for myself and the family. I love developing recipes that don't feel healthy but secretly are and plus I absolutely love making muffins, you'll see a lot of them on here.

I really love these muffins, they came out nice and moist, a little dense in a good way. Vegan baking can be dry sometimes, the flax meal is a great addition to combat this. The only tweak I did on the recipe was to add sliced almonds, just for a bit of texture. I would omit these for a child younger than 1 just for the sake of a choking risk.

Little Scarlett is 18 months now and becoming quite the discerning eater! I'm enjoying it though believe it or not. I feel like it challenges me to be more inventive.. and just challenges me in general #upsidedownsmileyface

Servings 12 muffins AuthorJeanini Donofrio | Love & Lemons Cookbook

Ingredients

• 1 tablespoon ground flaxseed

• 3 tablespoons water

• 2 teaspoons fresh lemon juice

• 1 cup (250 ml) almond milk, at room temperature

• 2 cups (500 ml) spelt flour or a mix of white and wheat

• 1/2 cup (75 ml) cocoa powder

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon sea salt

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 cup coconut oil, melted

• 2/3 cup maple syrup

• 1 teaspoon vanilla extract

• 1/2 cup semisweet chocolate chips

• 1¼ cups finely shredded unpeeled zucchini

Instructions

1. Preheat the oven to 350°F (180°C).

2. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.

3. Combine the ground flaxseed and water and set aside to thicken.

4. Stir the lemon juice into the almond milk and set aside.

5. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

6. In a medium bowl, whisk together the flaxseed mixture, almond milk/lemon juice mixture, coconut oil, maple syrup, and vanilla.

7. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Do not overmix.

8. Fold in the chocolate chips and then the zucchini.

9. Evenly divide the batter into the muffin cups, filling each about three-quarters full, and bake for 14 to 16 minutes, or until a toothpick inserted comes out clean.

10. Cool for 10 minutes, then remove from the pan and place on a wire rack to finish cooling