Hi everyone! I hope you’re all enjoying the start of fall and looking forward to all it has to offer! Before I jump into today’s recipe of Chocolate Chip Zucchini Muffins, I want to give a quick explanation on a few of the ingredients. As you look through the list, you may see some strange and unfamiliar things and wonder how on Earth will these exotic ingredients turn into a decadent pastry.
The first ingredient is sucanat. Sucanat is essentially evaporated cane juice and is a type of unrefined sugar. It can be used to replace white or brown sugar in equal amounts. However, taste wise, it is more equatable to brown sugar because the naturally occurring molasses has not been removed. What I mean is that white sugar is made by refining out the molasses from the sugar cane and brown sugar is made by taking molasses-free, refined white sugar and adding molasses back in…makes a lot of sense right? And that is why I like to use sucanat. I also figured it would make the muffins a little more rich.
The next new ingredient I want to discuss is aquafaba. Aquafaba is a really awesome new egg substitute and I can’t wait to try it in some other recipes such as royal icing! Now don’t worry about having to go out and buy some expensive weird egg-replacer to make these muffins because believe it or not, you may already have aquafaba in your pantry! Literally all it is is the liquid in a can of garbanzo beans that would normally go down the drain. A can of garbanzos has about 3/4 cup of aquafaba which is perfect for this recipe. If you want to try it in other recipes, 3 Tbs. aquafaba = 1 egg and 2 Tbs. aquafaba = 1 egg white.
The rest of the recipe should be pretty self-explanatory, but feel free to comment with questions or comments! Happy baking!
Makes 18 muffins
- 1 cup sucanat
- 1/4 cup coconut oil, melted
- 3/4 cup aquafaba
- 2 cups unsweetened applesauce
- 1 tsp. vanilla
- 4 1/4 cups whole wheat pastry flour
- 2 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1 Tbs. + 1 tsp. ground cinnamon
- 3 cups shredded zucchini
- 1 generous cup semisweet chocolate chips
- Shred the zucchini and set aside. One medium/large zucchini should be plenty.
- In a large bowl, whisk the sucanat, coconut oil, aquafaba, applesauce, and vanilla.
- Slowly add the flour, baking soda, salt, and cinnamon. Be sure not to over mix.
- Fold in the zucchini and chocolate chips.
- Place the batter in the refrigerator for at least one hour.
- When the hour is almost up, start preheating the oven to 425°F.
- Once the batter is adequately chilled, fill a muffin tin with muffin wrappers and fill them all the way to the top. This recipe makes enough for 18 muffins.
- Bake at 425°F for 6-8 minutes or until the muffins are beginning to rise.
- Turn the oven down to 400°F and bake for another 10-15 minutes.
- Insert a toothpick into the center of a few muffins to see if it comes out clean (other than a melted chocolate chip of course 🙂 ). Enjoy!