From the kitchen
Dark Chocolate Zucchini Muffins
Highly moisturizing muffins where the rice milk keeps the crumb soft for days.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1/3 cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Sugar
- 2 cups Grated Zucchini, squeezed of excess moisture
- 1/2 cup Rice Milk
- 2 large Eggs
- 1/3 cup Neutral Oil
- 1/2 cup Dark Chocolate Chips
Method
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk the flour, cocoa powder, baking soda, salt, and sugar together.
- In a separate bowl, mix the squeezed zucchini, rice milk, eggs, and oil.
- Fold the wet ingredients into the dry, then fold in the chocolate chips.
- Divide among the muffin cups and bake 20 to 22 minutes, until a toothpick comes out mostly clean.
Kitchen note
Squeeze the zucchini thoroughly before mixing, between its own water content and rice milk's thin body, skipping this step is the fastest way to end up with a soggy muffin base.
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