Gluten free vegan chocolate zucchini muffins!

For the last couple of weeks, our house has been invaded with zucchinis! We had to find different ways to incorporate them without turning everything green. Here is a quick, easy and yummy recipe for those you are chocolate lovers!

Here is what you will need for 12 muffins:

– 1/2 cup coconut oil
– 1/2 cup chocolate chips
– 1/2 cup sugar
– 1/4 cup of each flour: coconut, brown rice, chickpea, corn (you want 1 cup in total)
– 2 tbsp cocoa powder
– 4 tbsp flax seeds
– 8 tbsp warm water
– 1 tsp baking powder
– 1 tsp vanilla extra
– 1 cup shredded zucchini

Here is what you will do:
– Preheat the oven to 350F.
– Line a muffin pan.
– Mix the flax seeds with the water.
– On a double boiler, melt the chocolate with the coconut oil. Put aside.
– In a large bowl, mix all the dry ingredients.
– Add the flax seeds mixture and the vanilla extract and mix.
– Add the shredded zucchini and mix.
– Add the chocolate mixture and mix until well combined.
* If you fell that the mix is too thick, you can add a bit of soy milk.
– Put around 2 tbsp of the mix into the muffin tins.
– Bake for 20 minutes. A toothpick should come out of the muffin clear.

I served this with a berry sauce. I basically put some frozen berries into a magic bullet cup with a bit of maple syrup and waited for them to be soft. I then blended them.

This is a super yummy brownie-like muffin. You can keep them up to a week in a sealed box in the fridge… but they won’t last that long!

And because videos are awesome, check the one I made for this recipe: