So, yesterday afternoon I had a meeting with Charmaine at The Cold Pressery to discuss some business needs. This was my first visit to this place as I normally order their menu via Skip The Dishes or Uber Eats. I’ve never had any of their baked goods until Charmaine suggested I tried their Zucchini with Chocolate Chip muffins! My first thought was… “Zucchini?! with Chocolate?! as a Muffin?!” So, she insisted that she buy me one to try and my oh my! It was not what I expected. You couldn’t even taste the zucchini. And one of the best things about this baked good was that it was vegan and gluten free!
For any of you who have never tried to bake with zucchini and may be a little hesitant because you think that the kids (or maybe even you) might not like the finished product, don’t fear! Your zucchini creation is going to be super delicious and other than seeing tiny bits of green here and there in the muffin, you will not know they contain any zucchini.
Now that I got you feeling a little awkward, curious and excited at the same time, I did a little research to find the perfect and easiest way to bake these goods. Scroll down for the recipe! But if you’re like me, who doesn’t always enjoy working the kitchen, I suggest you try out The Cold Pressery if you’re in The Greater Toronto Area.
Ingredients
- 2 tablespoon of ground flax seeds + 6 tbsp water
- 1 1/2 cups of gluten-free flour blend (This recipe uses Bob’s Red Mill brand)
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 a cup of melted coconut oil (a little extra to grease the muffin tray)
- 1/2 a cup of coconut sugar
- 1 teaspoon of vanilla
- 1 cup of shredded zucchini
- 3/4 cup of chocolate chips
Instructions
- Preheat oven to 350°F
- Generously grease inside of each cup with coconut oil or line a muffin tin with liners.
- Prepare flax eggs by whisking together the water and ground flax seeds. Set aside to thicken.
- In a medium sized bowl combine baking powder, flour, baking soda, cinnamon, salt, and nutmeg.
- In a small bowl, mix coconut sugar, the melted coconut oil, vanilla, and the flax mixture. Add in the shredded zucchini and mix again until it is well combined.
- Add the wet mixture to the dry mixture and mix it until combined but be sure not to over mix. Pour in the chocolate chips.
- Evenly pour batter into the 12 muffin cups.
- Bake it for 18-20 mins. or until a toothpick that is inserted in the middle of the largest muffin will come out clean.
Recipe Notes
- On the two shredders of your box greater, shred zucchini using the smaller side. Once done, DO NOT squeeze out the zucchini liquid.
- Please note that different gluten-free flour blends vary and ratios and ingredients are different, that being said, the results won’t always be the same will vary if you decide to substitute for another other than the one in this recipe. For this recipe the brand used is Bob’s Red Mill.