double chocolate zucchini protein muffins

This week is the final week of Meatless Monday A to Z – and we are celebrating with zucchini! Okay, it is the final week of the Inaugural Meatless Monday A to Z, I believe we will be starting all over again, right Heather?

I have had so much fun these last 26 Mondays, being challenged with new ingredients and finding unique ways to use them. Well, most of the time I have created something unique – today I bring you a kinda sorta standard double chocolate zucchini muffin.

I think they’re pretty darn fantastic, though. Rich and chocolatey, these are a delicious way to end a really fun meatless series. These puff up nicely, have a great crisp exterior around a hearty yet soft middle, studded with melty chocolate (you must enjoy one fresh from the oven!). The cinnamon adds a subtle spicy depth of flavor.

They also have protein, so these stick with you longer than a regular muffin. Win-win.

double chocolate zucchini protein muffins

dairy, egg, soy and gluten free, vegan

makes 12 muffins

2 tablespoons flax seed, freshly ground
1/3 cup + 1 tablespoon warm water
1/2 cup coconut milk (So Delicious carton)
2 teaspoons apple cider vinegar
2 cups zucchini, grated
2/3 cup coconut oil
1/3 cup + 1 tablespoon maple syrup
3/4 cup gluten free all purpose flour
1/2 cup brown rice flour
3/4 cup chocolate protein powder (Sunwarrior)
2 teaspoons baking powder
1/4 + 1/8 teaspoon xanthan gum
1 tablespoon cinnamon
pinch sea salt
1 cup dark chocolate chips (I used dairy free 70%)

Grind flax seed in blender, coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces two eggs).

Combine coconut milk and apple cider vinegar, set aside.

In large bowl, combine flours, protein powder, baking powder, xanthan gum, cinnamon, salt, and chocolate chips. Add grated zucchini, coconut oil, maple syrup, flax mixture, and coconut / acv mixture, stir to combine. Pour into prepared muffin cups, 3/4 full. Top each muffin with a few more chocolate chips.

Bake at 350 for 25 minutes or until inserted toothpick comes out clean.

more recipes with zucchini:

 

roasted sweet potato and asparagus pasta

 

zucchini bread french toast

 

garlic cream risotto with summer vegetables

 

miso roasted veggie tacos

 

cherry zucchini crumb muffins

 

What is your favorite way to use zucchini?

Visit Heather to see other zucchini creations:

 

Tagged as: #MMAZ, double chocolate zucchini muffins, gluten free zucchini muffins, Meatless Monday, vegan zucchini muffins, zucchini recipes