Chocolate zucchini muffins and a lot of quick hits
Good morning, friends.
Have you made anything good this week? I've had quite a few repeats, like smashed chickpea salad and chickpea soup (yes, there's a theme there), and I made some hot cross buns that turned out pretty well. (Followed by hot cross bun bread pudding.) There have also been a lot of smoothies. We just got an infusion of fresh vegetables yesterday so I've got a few things on my list to cook.
Quick hits
Tina gives this crispy baked falafel recipe a 10/10. Interestingly, it calls for soaked dried chickpeas.
Erin has been raving about this brown sugar and mustard glazed tofu, which she made for her Easter dinner.
Megan says this Turkish hummus a la Zahav is "mindblowingly worth the calories". Which come from – wait for it – a bunch of butter.
Jessica recommends Minimalist Baker's vegan chocolate cake, and the site also has an interesting beginners' guide to vegan baked goods.
Chocolate zucchini muffins
I kind of never know what to do with zucchini. Sometime in the past couple of years, we were getting it in our delivery box a lot, and I remembered my mum's delicious chocolate zucchini cake. But her recipe is huge and, well, it's cake, so I went hunting for a smaller recipe that was lower in sugar and used almond flour.
The recipe I found is from a paleo blog and I have adapted it and lost the original source, so I guess it's my recipe now? It calls for a cup of zucchini but you can go up to about a cup and a half. The recipe only makes 9 muffins so if you have a big oven and lots of muffin trays you could probably double it. They freeze and reheat really well.
Ingredients:
- 120 g almond flour
- 30 g cocoa, sifted to remove lumps
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, lightly beaten
- 2 tbsp oil
- 1/4 cup maple syrup
- 1 tbsp vanilla
- 1 cup grated zucchini
Directions:
Preheat oven to 350F. Oil 9 muffin tins. (Mine are silicone and I don't really need to oil them though they do stick sometimes.) Blend dry ingredients in one bowl and wet in another. Add wet ingredients to dry, then stir in zucchini. Bake about 25-30 mins.
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