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

Preparation:

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.