Chocolate muffins with zucchini
Tags:
alcohol-free
lactose-free
vegetarian
Description
Trying something new in baking is fun! And why not combine ingredients you've never tried before? Courgette and chocolate sounds quite original at first. And what can we say? It's a great combination that you should definitely try!
Ingredients for
For the dough
250
g
courgettes
20
g
coconut oil
2
eggs
1
vanilla pod
80
ml
rice syrup
60
g
apple pulp
160
g
wholemeal flour
40
g
cocoa powder
1
Teaspoon(s)
bicarbonate of soda
1
Pinch(es)
salt
130
ml
oat milk
50
g
couverture, dark
Preparation
Bake the muffins
1
Preheat the oven to 175° top and bottom heat.
2
Wash and grate the courgettes. Then squeeze out in a towel or kitchen paper.
3
Heat the coconut oil in a bain-marie and mix with the eggs. Scrape out the pith of the vanilla pod and stir in. Then add the rice syrup and apple pulp and mix.
4
In a second bowl, mix the flour, cocoa, bicarbonate of soda and salt and add to the egg mixture alternately with the oat milk and mix. Finally, gently fold in the courgette shreds.
5
Divide the batter between the muffin tins and sprinkle with chocolate chips. Bake the muffins for 25 minutes.
Ingredients for
For the dough
250
g
courgettes
20
g
coconut oil
2
eggs
1
vanilla pod
80
ml
rice syrup
60
g
apple pulp
160
g
wholemeal flour
40
g
cocoa powder
1
Teaspoon(s)
bicarbonate of soda
1
Pinch(es)
salt
130
ml
oat milk
50
g
couverture, dark
