Hi everyone! I hope you’re all enjoying the start of spring and looking forward to all it has to offer! Before I jump into today’s recipe of Vegan Chocolate Zucchini Muffins, I want to give a quick explanation on a few of the ingredients. As you look through the list, you may see some strange and unfamiliar things and wonder how on Earth will these exotic ingredients turn into a decadent pastry.
Sucanat
The first ingredient is sucanat. Sucanat is essentially evaporated cane juice and is a type of unrefined sugar. It can be used to replace white or brown sugar in equal amounts. However, taste wise, it is more equatable to brown sugar because the naturally occurring molasses has not been removed. What I mean is that white sugar is made by refining out the molasses from the sugar cane and brown sugar is made by taking molasses-free, refined white sugar and adding molasses back in…makes a lot of sense right? And that is why I like to use sucanat. I also figured it would make the muffins a little more rich. Not sure where to buy some? Click the link here to find it at Thrive Market!
Aquafaba
The next new ingredient I want to discuss is aquafaba. Aquafaba is a really awesome new egg substitute and I can’t wait to try it in some other recipes such as royal icing! Now don’t worry about having to go out and buy some expensive weird egg-replacer to make these muffins because believe it or not, you may already have aquafaba in your pantry! Literally all it is is the liquid in a can of garbanzo beans that would normally go down the drain. A can of garbanzos has about 3/4 cup of aquafaba which is perfect for this recipe. If you want to try it in other recipes, 3 Tbs. aquafaba = 1 egg and 2 Tbs. aquafaba = 1 egg white.
The rest of the recipe should be pretty self-explanatory, but feel free to comment with questions or comments! Happy baking and enjoy your Vegan Chocolate Zucchini Muffins!
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Vegan Chocolate Zucchini Muffins
Ingredients
- 1 cup sucanat
- ¼ cup coconut oil melted
- ¾ cups aquafaba
- 2 cups unsweetened applesauce
- 1 tsp vanilla
- 4 ¼ cups whole wheat pastry flour
- 2 ½ tsp baking soda
- ¼ tsp sea salt
- 1 Tbsp + 1 tsp ground cinnamon
- 3 cups shredded zucchini
- 1 cup semi sweet chocolate chips
Instructions
- Shred the zucchini, squeeze out the moisture, and set aside. One medium/large zucchini should be plenty.
- In a large bowl, whisk the sucanat, coconut oil, aquafaba, applesauce, and vanilla.
- Slowly add the flour, baking soda, salt, and cinnamon. Be sure not to over mix.
- Fold in the zucchini and chocolate chips.
- Place the batter in the refrigerator for at least one hour.
- When the hour is almost up, start preheating the oven to 425°F.
- Once the batter is adequately chilled, line two muffin tins with 18 muffin wrappers and fill them all the way to the top with batter.
- Bake at 425°F for 6-8 minutes or until the muffins are beginning to rise.
- Turn the oven down to 400°F and bake for another 10-15 minutes.
- Insert a toothpick into the center of a few muffins to see if it comes out clean (a melted chocolate chip is okay though),°
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