Chocolate Zucchini and Butternut Squash Muffins (healthy, vegan + gluten free)

On my Instagram, I often made a rendition of this delicious zucchini cake from Chocolate Covered Katie, who has been one of my top blogging inspirations! Two years ago, I made these incredible tofu fries from her website with hemp tofu! But unlike that recipe, I did not fill the kitchen with a vile stench. In fact, people were asking me what smelled so delicious once I pulled these muffins out of the oven!

Here’s the original cake that I made from my Instagram post:

While I, along with friends who have tried my cake, absolutely adored this recipe (I made it at least two more times prior to this final adaptation), I did experiment with it from time to time. Using oat flour definitely yielded a chunkier texture, replacing baking soda with baking powder added more “gumminess” to the cake, and less liquid made the cake, well, much more dry. In short, I prefer sticking with gluten free all purpose flour and butternut squash instead of applesauce and oil! However, there was another missing touch that really screams “Cassie” loudly and clearly.

After a few minutes, the answer became clear: chocolate. DUH.

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AKA, I am still obsessed with chocolate. No surprise! You will see why when I added some carob powder in this recipe. The taste, texture, flavor, smell, and appearance elevated to unfathomable heights!

For the most part, I always consume an entire batch of these muffins for brunch, or around one or two for a dessert. Being high in fiber, vitamin A, vitamin C, iron, protein, and low in fat, you absolutely can eat an entire batch for a hearty meal! They taste delicious with mashed berries, two-ingredient protein frosting, nut butter, seed butter, tahini, and even this sweet potato kabocha pudding spread on top!

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Chocolate screams my name. But so does curry, cauliflower, chickpeas, cinnamon, and of COURSE, sweet potatoes. Golly, sweet potatoes and chocolate are the best.

RECIPE (makes 10 medium-sized muffins)

  • 1 1/2 cups of gluten free all purpose flour
  • 1/4 cup carob, cocoa, or cacao powder
  • 1 medium zucchini, finely and thinly cut or grated
  • 1 1/3 cups roasted butternut squash, mashed
  • 1/4-1/3 cup sweetener of choice or 1 1/2 TBSP liquid Stevia
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 1/2 TBSP apple cider vinegar
  • 1 1/4 cup liquid of choice
  • Optional: grated carrot, apple chunks, walnuts, coconut, turmeric, pumpkin pie spice, etc.

PROCEDURE

  1. Preheat the oven to 350F.
  2. Mix all of the dry ingredients in a large bowl.
  3. Incorporate the mashed butternut squash, zucchini, apple cider vinegar, and vanilla extract.
  4. Carefully stir in the liquid, adding in around 1/4-1/2 cup at a time.
  5. Spray a cake tin, small loaf or brownie tin, or muffin tin with nonstick spray (or line with cupcake liners if using a muffin tin).
  6. Bake for 25-30 minutes, or until a sharp toothpick or needle comes out clean.
  7. Let cool completely before serving.

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What ingredient screams your personality? Have you ever baked with zucchini?


4 thoughts on “Chocolate Zucchini and Butternut Squash Muffins (healthy, vegan + gluten free)

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