Holy moly there’s some great alliteration going on in the title today. A mouthful of muffins!
I had heard of the band Martha and the Muffins in passing before now, but didn’t really think I knew who they were. I did a bit of the old internet research, and the first song that came up on youtube was Echo Beach. As soon as I started playing the song I recognised it – it is so familiar, I just have no idea where from. The Bear felt the same too…perhaps it is in a movie or something?
Regardless of where it’s from, it’s a catchy tune with a perfect 80s film clip – the outfits, the hair styles, the split screen shots – it’s all there! I probably should have made some daggy 80’s cookbook muffins to match, but I will leave that to Hasta La Vegan, who is doing a spectacular job of with her theme of Bizarre and Outdated Cookbooks. Check. It. Out. Some serious dishes happening over there.
Zucchini and chocolate are the perfect partners in crime in the creation of lovely moist cakes. Not only that, but using veggies in sweets is a great way to sneak them in for those who do not look so kindly upon them. I reckon that if I had zucchini-hating children, I would definitely test this recipe on them – I bet they would barely notice the vegetables in amongst all that delicious chocolate.
Chunky Chocolate Zucchini Muffins
1 1/2 cups spelt flour
1/2 cup cacao powder
1 tsp baking powder
1/2 tsp bicarb soda
1/2 tsp salt
1/2 cup overripe banana, mashed
1 1/2 cups grated zucchini
2 tsp vanilla
1/3 cup coconut oil, melted
1/2 cup coconut sugar
1 flax egg (1 Tbsp flaxmeal = 3 Tbsp water)
1/4 cup non-dairy milk
1/3 cup chocolate, roughly chopped
Preheat oven to 180C and lightly grease or line a muffin tin.
In a large bowl, combine flour, cacao, baking powder, bicarb soda and salt.
In a separate bowl, mix together the banana, vanilla, oil, sugar, flax egg and milk.
Stir zucchini into the wet mix, then pour the whole lot into the dry mix and stir until just combined, being careful not to over mix. Fold through choc chunks.
Spoon into muffin tray and bake for 20-25 mins until they bounce back when you press them lightly. Allow to cool slightly, then turn onto a cooling rack.