It’s been a while since I wanted to try courgette in baking so I made a few tests with courgette bread, chocolate and not until during one of the experiments with the dough I put it into the muffin tin and everything turned out just great! Muffins are soft, fluffy, also chocolaty but not too sweet… almost no one who tried them didn’t guess that there are courgette in the muffins!
Tips and insights:
- coconut flour works perfectly in the recipe but if you don’t have any you can sub it with almond flour;
- mixing in some chocolate chips could be a grrreat idea…
- for sprinkle use your favourite nuts and seeds;
- if you don’t have any oat flour, make your own by blending some oats;
- you can experiment and sub a part pf coconut oil with some nut butter.
You will need:
- 300g courgette (net weight, after removing the seeds)
- 2 flax eggs (2tbsp ground flax seeds+6tbsp water)
- 1 apple (~120g)
- 120g coconut sugar (if you want to use white sugar, use less
- 50g coconut oil
- 50g plant milk
- 30g oat flour
- 30g almond flour
- 30g coconut flour
- 80g spelt, or wheat, gf flour
- 20g cacao powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
What to do?
- grate the courgette, mix it with salt and set aside;
- make the flax seeds eggs and leave to thicken;
- blend the apple, sugar, milk, melted coconut oil;
- squeeze the liquid from the courgette, mix it with flax eggs, add the apple mix and then mix in the dry ingredients, mix with spatula to for an even dough;
- move the dough to muffin tin, I ended up with 10. Sprinkled with cacao nibs and almonds;
- bake at 175C for 30-35 mins. If you have this option, use stbake with steam function.