I love this time of year. Harvest time! Giant zucchini’s call my name at the farmer’s market. I can’t resist. I always start out with great intentions as I cart them home. I have plans of shredding them all up in the food processor and freezing it all so I can add it to spaghetti sauces in the winter. I don’t always get around to all the shredding so I’m stuck with a whole lot of zucchini to use up. This recipe at least helps with that.
I’ve adapted this recipe from one I used to use (before I went vegan) that had tons of refined sugar and animal products in it. My new version is much healthier but still retains the same taste and texture as the original.
1/4 cup melted coconut oil
1/2 cup unsweetened applesauce
2 flax eggs (2 Tbsp ground flaxseed mixed with 5 Tbsp warm water, let sit for 5 mins)
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 cup non dairy milk of your choice
1-1 1/2 cups coconut sugar (depending how sweet you like it)
2 1/2 cups spelt flour
1/4 cup cocoa powder
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
2 cups grated zucchini
1/4 cups chocolate chips (optional)
Combine wet ingredients in a bowl. Whisk together dry ingredients in another bowl. Add wet ingredients to dry and stir well to combine. Fold in zucchini and chocolate chips, if using.
Pour in a 9×13 glass dish. You can grease lightly with coconut oil or line with parchment paper. Bake at 350 F for 35-40 mins. Until toothpick comes out clean.
I don’t see why this couldn’t be used to make muffins if you prefer. Just adjust the baking time. Probably around 20-25 mins.
New recipe up on the blog... A bit of a Mexican twist on an old favourite. I promise it is delicious. ow.ly/2bwsUt