Chocolate Coconut Zucchini Muffins
Ingredients
- 2 cups wholegrain spelt flour
- 1 cup coconut sugar
- 1/2 cup desiccated coconut
- 1/3 cup cacao powder, sifted
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut yoghurt
- 1/2 cup coconut oil melted
- 2 eggs, lightly beaten
- 2 tsp vanilla extract
- 1 cup grated zucchini, drained
- 12 pieces dark chocolate
Preparation
Preheat oven to 180C and prepare a 12-cup muffin tin.
Sift the flour, cacao, salt, and baking powder into a large bowl.
Add the sugar and coconut and mix to combine.
In a smaller bowl, whisk together the coconut yoghurt, oil, eggs, and vanilla.
Add the wet mixture to the dry ingredients and mix until just combined.
Fold in the zucchini.
Spoon the batter into the muffin tins and top each with a piece of dark chocolate.
Bake for 25 minutes or until a skewer inserted comes out clean.
Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
Notes
Zucchini is a versatile vegetable that can be added to dishes like muffins to sneak in extra nutrients without detection.
It is rich in protein, folate, omega-3, zinc, calcium, magnesium, and various vitamins, and is gentle on the digestive system.
