OK, to get our non-Facebook friends up to date, I have many zucchinis. Our lovely friend and builder Lewis is a dab hand in the garden and keeps me in delicious greenery. This week, however, he went above and beyond and I found myself scratching my head over 10 zucchinis, each larger than my head. Check The Goodness Exchange Facebook page for evidence of girth.
So, my last recipe here was a delicious and silky zucchini and cashew soup, today it’s muffins. But not just any muffins. Based on an award-winning zucchini bread recipe I came across on Sally’s Baking Addiction I have created a vegan version using gluten-free flour and coconut sugar. I also added shredded coconut giving it a fabulous texture.
These muffins are sweet, moist, gluten-free, vegan and just wonderful.
Zucchini Bread w Chocolate Chip Muffins
1 cup gluten-free flour (I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
1/2 cup shredded coconut
1 cup grated zucchini, moisture squeezed out (I use my nut milk bag)
1 flax or regular egg
1 1/2 tsp baking powder (gluten-free if required)
1 tsp baking soda (gluten-free if required)
3/4 cup coconut sugar
1/3 cup olive oil
1 1/2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/3 cup dark chocolate nibs (dairy free)
2 tbs rolled oats (gluten -free)
1 tbs coconut sugar
Pre-heat oven to 185 degrees C. Lightly grease 8 muffin moulds in a tray.
Sift flour, baking soda and baking powder in to a large mixing bowl. Add cinnamon, nutmeg and salt. In a separate bowl, whisk together the flax egg/egg with the coconut sugar, grated zucchini, olive oil and vanilla. Pour wet mix in to the dry add chocolate nibs and fold to combine. Don’t over mix. Spoon batter in to muffin moulds and sprinkle with rolled oats/sugar mix. Bake for 20 – 25 minutes. Remove from oven and allow to sit for 5 minutes before removing from tray. Enjoy, xx