Chocolate zucchini muffins

Ingredients (for 12 muffins)

  • 1/4 glass of Krüger dark cocoa
  • 2 glasses of wholegrain flour
  • 1,5 glass of grated zucchini
  • 1/2 glass of brown sugar
  • 2 table-spoon of maple or agave syrup
  • 1 glass of soy milk
  • 1 table-spoon of wine or apple cider vinegar
  • 3 table-spoon of canola oil
  • 1 table-spoon of ground linseed + 3 table-spoon of boiling water
  • 1 tea-spoon of baking soda
  • 3/4table-spoon of baking powder
  • 1 tea-spoon of vanilla extract or a bit of vanilla
  • a pinch of salt


Zucchini should be grated on a fine grater, pour boiling water over the linseed, add vinegar to the soy milk, and sift all loose ingredients through a sieve into a larger bowl. Add the canola oil to the milk and vinegar and slowly pour the mix into the bowl holding loose ingredients – halfway through add the zucchini and mix all the ingredients together.
Preheat the oven to 180°C, fill the baking tray with muffin liners and pour in the dough. Bake for 15–20 minutes, until the muffins rise nicely. Pour the muffins aside until they cool down.