Inspired by a fresh garden harvest, these vegan chocolate chunk zucchini bread muffins are perfect for breakfast. The recipe uses almond and quinoa flour, a flax egg, and vegan ingredients to create a delicious, moist, and wholesome treat.
Set oven to 350°F and line a muffin tin with parchment paper liners. In a food processor, pulse 1 medium zucchini until finely diced. Transfer to a paper towel, squeezing out the water. Repeat 2-3 times, then place zucchini to the side. In a large mixing bowl add: 1 cup almond flour, 1/2 cup quinoa flour, pinch each of sea salt, cinnamon, ground ginger, baking powder. In a small bowl, make a flax egg by mixing together 1 tbsp ground flax and 2.5 tbsp water. Let sit until thick. In a separate bowl, add: 1/4 cup maple syrup, 2 tbsp melted vegan butter, 1/3 cup vegan greek yogurt, splash of vanilla. Mix thoroughly, then add the flax egg and mix again. Pour wet mixture into the dry ingredient mix. The batter will be very dry and crumbly, similar to cookie dough. Add 1/4 cup non-dairy milk and mix until a thick, moist batter forms. Stir through the zucchini and chocolate of choice. Using a cookie scoop, drop batter into parchment paper liners. Top with more chocolate, then bake for 30 minutes or until tops are golden brown. Let cool completely before serving!
