Double Chocolate Zucchini Muffins

When I was a little girl I used to think the jumbo double chocolate chip muffins from Costco were such a treat. They were so massive my mother would divide them and both my brother and I would enjoy sharing half of this delicious chocolaty muffin before jumping on the school bus in the morning! Now that I am aware of what I put into my body, and have read the ingredients, I am glad they were only consumed on occasion and decided to recreate this beautiful childhood favourite with foods that nourish my body. I highly recommend eating both halves of these muffins, fresh from the oven!

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This recipe calls for sprouted spelt flour. Sprouted flour is milled from grain that has been sprouted. Grains are seeds. So, sprouting means that the grain has been changed from a seed into a living plant. This happens by allowing the grain to soak in water long enough to wake it from its sleepy dormancy…and the process of germination is set in motion. When a grain changes from a seed into a living plant, its nutritional qualities as well as our body’s ability to digest it and absorb nutrients increases. Vitamin C, a powerful antioxidant is produced through sprouting. Many vitamins become more bio-available to us, especially B2, B5 and B6, as well as vitamins E, vitamin K, riboflavin and niacin. Simply put, sprouting increases nutrition!

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Spelt is an ancient grain and does contain the gluten protein. Normally, I avoid gluten. However, if you consciously avoid gluten or products that contain gluten on a regular basis, when you do consume them in small amounts, it is easier for your body to absorb the nutrients grains have to offer, especially if they are sprouted or fermented. If gluten does not make you feel tired, anxious, bloated or cause you any pain I still recommend consuming it in small quantities, or on rare occasions to avoid any inflammation or digestive issues. If you want to make these muffins gluten free, swap the spelt flour for your favourite gluten free blend cup for cup!

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Print Recipe
Double Chocolate Zucchini Muffins
Tender, moist, fluffy, and perfectly chocolaty, one bowl-simple muffins perfectly paired with a cup of peppermint tea!
Prep Time 15 minutes
Cook Time 16-20 minutes
Servings
muffins
Ingredients
Dry
Wet
Prep Time 15 minutes
Cook Time 16-20 minutes
Servings
muffins
Ingredients
Dry
Wet
Instructions
  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
  2. In a large bowl combine almond milk and 2 tsp of freshly squeezed lemon juice. Stir to combine. Add in egg, maple syrup, melted coconut oil and vanilla extract. Mix well.
  3. Sift dry ingredients over top of the wet ingredients in the same bowl, (leave out chocolate chips) until the final step.
  4. Gently combine the dry ingredients into the wet. Fold in zucchini and chocolate chips. Do not over mix!
  5. Carefully divide batter into muffin tins, filling batter almost to the top as they will expand a little creating a beautiful muffin tip.
  6. Evenly divide the batter into the muffin cups, filling each about three-quarters full, and bake for 16 to 20 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes, then remove from the pan and place on a wire rack to finish cooling.
  7. Enjoy!
Recipe Notes

I used Veggemo Plant based milk- find it here!

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