Can you imagine healthy and nutritious food could also be scrumptious? This is certainly the case for my gluten-free, lactose-free, low-calorie zucchini chocolate muffins. I know some people are skeptical when it comes to putting veggies into a dessert. But if you’re here that’s because you probably intentionally looked for a recipe like this and already know that veggies are perfect with desserts! To be precise: zucchini and carrots are ideal when it comes to baking. They give amazing moist texture. Carrots also give a sweeter flavour (just like pumpkin, which also changes thickness). Zucchini in comparison, have a more delicate flavour and, if shredded, they completely disappear into the batter. In fact, zucchini are 94% made of water. So their structure, with the heat, will break down and disappear.
When tasting the muffins for the first time, people could never really tell they’re so healthy: they’re made with brown coconut sugar, coconut oil, buckwheat flour and…a veggie! Though the name might suggest otherwise, buckwheat is not actually a form of wheat. In fact, it isn’t a grain at all. This plant is commonly cultivated in Asia and can be used for a variety of culinary purposes, particularly in noodles, breakfast foods, and certain beverages. It’s also used in recipes for those following a raw food or gluten-free diet. The antioxidant and fiber content of this food lends itself to a number of significant health benefits, like reducing inflammation and lowering the LDL cholesterol levels.
But enough about the healthy part. Let’s talk about the delicious part. What makes these muffins special is the use of good quality cacao powder. Rich, velvety and aromatic it really gives the impression of using high quality chocolate instead. I am adding pecan nuts to the mixture for extra texture and crunch, as pecans and chocolate go well together, but you may add other nuts if you wish. To make the muffins meltingly delicious you may wish you make them for 20 minutes, five minutes less then the official instructions in the recipe. They will be firm from the outside but slightly soft and melting in the middle. Making them for 25 minutes will give you the familiar muffin texture all way through. As I am writing a delicious muffin sits next to my cup of tea. So, is there anything better than some nutritious and healthy zucchini chocolate muffins to eat as a snack or have at breakfast? Try them, I think they will dumbfound you!
- 1 and 1/4 cup (135 gr) buckwheat flour
- 1/4 cup (20 gr) Cocoa powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Ground cinnamon
- 1/2 cup and 2 tablespoons (85 gr) Coconut sugar
- 1/2 cup (75 gr) Coconut oil
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 cup (140 gr) Grated zucchini
- 1/2 cup (40 gr) pecan nuts
1. Preheat oven to 175°C.
2. In a bowl, whisk flour, cocoa powder, baking soda, salt and cinnamon. Set aside.
3. Using a hand or stand mixer, mix egg, coconut oil, coconut sugar and vanilla until combined.
4. Gradually add dry ingredients into the wet mixture and mix until combined (do not overmix).
5. Fold grated zucchini and pecan nuts.
6. Add the batter to a muffin tin, fill each cup 3/4.
7. Bake for about 25 minutes or until a toothpick comes out clean.
8. Let them cool.