These Gluten-Free Vegan Zucchini Muffins are seriously moist, perfectly dense and studded with chocolate chips. They're great for dessert, breakfast, brunch or a snack, and taste surprisingly like banana bread!
2heaped teaspoonsbaking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
50g(⅓cup)dark chocolate chips *** (ensure vegan/gluten-free if necessary)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Use both hands to squeeze as much water as possible out of the grated zucchini - this will help it cook better.
Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the maple syrup, vinegar, salt, zucchini, cinnamon, milk and ground walnuts to the same bowl .
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a splash more milk if it's looking too dry.
Add the chocolate chips and fold in gently.
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.
Video
Notes
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the muffins fluffy. If you can't get hold of vinegar, substitute it with 1 tablespoon of lemon juice.**To make ground walnuts, place whole walnuts into a food processor and pulse briefly until you get a fine powder. Make sure not to over-blend as otherwise you'll get nut butter!***Use refined sugar free chocolate chips for a refined sugar free version.