Oil-Free Chocolate Zucchini Walnut Muffins

Crazy Blizzard prep! Been playing inside all day, what else to do! Bake 🙂 I love to cook & bake with my kiddos. It can often be twice my mess, sometimes involves a meltdown or 2 but it really is fun and I love teaching them about their food. We wanted to bake but I still wanted to keep it healthy. Thank you Oh She Glows for these Oil-Free Chocolate Zucchini Walnut Muffins!  They were super excited to make (and eat!) muffins! We loved grating the zucchini together and measuring all the ingredients.

I used twice the zucchini so ended up with 10 mini muffins on top of the dozen full size ones. But my kiddos loved the “baby muffins” too.

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Oil-Free Chocolate Zucchini Walnut Muffins
Recipe adapted from Oh She Glows
Yield: 1 dozen muffins

  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 & 1/4 cup lightly packed shredded zucchini, skin left on (I doubled this) 
  • 1 & 1/4 cup almond milk
  • 2 tsp apple cider vinegar (or lemon juice)
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 cups whole wheat pastry flour (or all-purpose) (I used 1 1/4 WW Flour and 3/4 cup AP)
  • 1/3 cup cocoa powder
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine grain sea salt
  • 1/2 cup cane sugar
  • 1/3 cup dark chocolate chips (I used Enjoy Life mini chips)
  • 2/3 cup walnuts, chopped

 

1. Preheat oven to 350F and lightly spray muffin with oil or grease with Earth Balance.

2. Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.

3. Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a small bowl and set aside. It will curdle, but this is the point as we’re making vegan buttermilk.

4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).

5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips, walnuts, and shredded zucchini.

6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool. (Mine took a bit longer because double the zucchini made it a little more moist, so took about 5 extra minutes to bake) 

 

No Bake Chocolate Macaroons

Oh how I LOVE Oh She Glows! Just amazing! I am a huge fan of raw desserts, but not everyone is. Thankfully my family loved these macaroons for Passover. They definitely are not your traditional but they were super yummy and even considered healthy! How fun! Another one of our recipes that can be enjoyed anytime!!

I doubled the recipe and used small and big ice cream scoopers to make big macaroons and mini ones 🙂 (or baby ones as my kiddos would say!) 

No Bake Chocolate Ma

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No Bake Chocolate Macaroons
Recipe from ohsheglows.com
Raw, Vegan, gluten-free, nut-free, grain-free

12 macaroons

  • 1 banana, finely mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup (or other liquid sweetener)*
  • 1/2 tsp pure vanilla extract
  • 6 tbsp cocoa powder, sifted
  • 1.5 cups unsweetened shredded coconut
  • 1 tbsp chia seeds (optional)(I used)
  • small pinch of fine grain sea salt, to taste
  1. In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.
  2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.
  3. Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.

Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.

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Chocolate Peanut Butter Fudge

PB2 is a fun powdered peanut butter made out of roasted peanuts, salt, and sugar. It has 85% less fat calories than typical peanut butter so I thought it would be a fun product to experiment with.

I think that chocolate and peanut butter is pretty much the ultimate combination for dessert, so of course it was the best place to start with this product. This was a yummy fudge that wasn’t overkill on the powdered sugar, which I typically LOVE but shouldn’t eat all the time of course 🙂 Enjoy!

If you have tried PB2 – let me know what fun recipes you have come up with!

Chocolate Peanut Butter Fudge

3 tablespoons of peanut butter
2 heaping tablespoons of PB2
2 heaping tablespoons powdered sugar
4 heaping tablespoons cocoa powder
3 dates
1/4 cup agave
1/3 cup cocoa butter, chopped
2 heaping tablespoons almond flour (ground almonds)
pinch of salt

Place all ingredients in food processor and blend till smooth. Spoon and smooth into an 8×8 glass baking dish. place in fridge or freezer to set. Enjoy!

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