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Chocolate Zucchini Muffins by Mandy Sacher

from Wholesome Child by Mandy Sacher


 1 cup (180g) zucchini, grated

½ cup (125g) sweet potato steamed and pureed or 5 Nourishing Bubs Sweet Potato blocks

1 egg

2 ripe bananas

1/3 cup (50g) coconut sugar

1/3 cup (80mls) maple syrup

1/3 cup (80mls) coconut oil, melted

1 cup (160g) brown rice flour

½ tsp baking powder

1 tsp baking soda

2 tbs cacao powder

1 tbs carob powder

1 tsp vanilla extract or powder

pinch sea salt

1/3 cup (35g) dark chocolate buds (optional)



 High-speed food processor


1. Preheat the over to 180 degrees C
2. Place the zucchini in a clean tea towel and squeeze to remove excess water.
Place the zucchini, sweet potato, egg, banana, coconut sugar, maple syrup and coconut oil in a processor and process at a high speed.
4. Add the rice flour, baking powder, baking soda, cacao powder, carob powder, vanilla extract or powder and sea salt. Process at a high speed until smooth consistency is reached
5. Gently fold in the chocolate chips by hand
6. To make mini muffins, use mini paper inserts and add 1-2 tbs of batter per muffin and cook for 30-35 mins or until a cake tester comes out clean.


Serving and storing leftovers:

Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.

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