Summer is nearly here, which means it’s nearly zucchini season. And what to do with all that zucchini? Simple: Add chocolate.
It may sound like a strange combo, but according to one food blogger and recipe developer, it’s also one of the tastiest treats you can enjoy during the sweltering months when those pesky chocolate cravings kick in. And not only is it super yummy for any time of the day, but you won’t feel too guilty devouring one…or three.
“Made with creamy dark chocolate almond milk and zero eggs, this is truly a brownie batter you can eat with a spoon, if you so choose!” says Kelly Pfeiffer of Nosh and Nourish on her lip-smacking, chocolatey dessert. “But I have to say, it’s pretty amazing in muffin form, too.”
Let’s talk about the obvious here. These moist, fluffy, and oh-so-decadent chocolate muffins have an entire zucchini hidden inside, but no one will be the wiser. The mild-flavored veggie doesn't compete with the rich, dark chocolate almond milk. Along with more cocoa powder, coconut palm sugar, and a touch of ground flax, these irresistible vegan morsels are perfect for the family to enjoy and will easily replace those too-sugary store-bought options.
Did we also forget to mention they’re simple to prepare for any occasion (like now)? Make them extra satisfying with a drizzle of peanut butter.
Have your cake, erm, muffin this summer and eat it, too.
For the full recipe, click here.