Chocolate Chip Zucchini Muffins

Name: Chocolate Chip Zucchini Muffins
Total time: 40 min
Yield: 12 personnes
Ingredients: 1/3 cup vegetable oil; 1/4 cup unsweetened soy milk; 2 tablespoons ground flaxseeds; 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 2 teaspoons pure vanilla extract; 1 cup grated zucchini; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 cup vegan chocolate chips; Coarse sugar

These fluffy, one-bowl muffins incorporate grated summer zucchini for a moist texture. Studded with chocolate chips, they serve as a practical way to utilize seasonal produce.

40 min

12 pers

200°C

oven

Dessert

vegan

vegetarian

zucchini

Nora Cooks

Ingrédients

12 pers

1/3 cup vegetable oil
1/4 cup unsweetened soy milk
2 tbsp ground flaxseeds
1/2 cup granulated sugar
1/4 cup packed brown sugar · packed
2 tsp pure vanilla extract
1 cup grated zucchini · grated
1 1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup vegan chocolate chips
coarse sugar

Préparation

1
Preheat the oven to 200°C and line a standard muffin pan with paper liners, spraying them lightly with oil.
2
Whisk the vegetable oil, soy milk, ground flaxseeds, sugars, and vanilla in a large bowl until well combined.
3
Blot the grated zucchini with paper towels to remove excess moisture and stir it into the wet mixture.
4
Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl. Stir gently with a wooden spoon until just combined, taking care not to overmix the batter.
5
Fold in the chocolate chips and any optional mix-ins.
6
Fill the muffin liners 3/4 full and top with extra chocolate chips and coarse sugar if desired.
7
Bake for 22-26 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a rack to cool completely.