DOUBLE CHOCOLATE MUFFINS

Makes: 12 You probably won’t taste the zucchini in these vegan muffins, from The Love & Lemons Cookbook (Viking, 2016). You will, however, likely taste the chocolate.

1 tbsp (15 mL) ground flaxseed

3 tbsp 75 mL) water

2 tsp (10 mL) fresh lemon juice

1 cup (250 mL) almond milk, room temperature

2 cups (500 mL) spelt flour, or a mix of white and whole wheat

1/3 cup (80 mL) cocoa powder

1 tbsp (15 mL) baking powder

1 tsp (5 mL) baking soda

1/2 tsp (2.5 mL) sea salt

1/2 tsp (2.5 mL) cinnamon

1/4 tsp (1 mL) nutmeg

1/4 cup (1 mL) coconut oil, melted

2/3 cup (160 mL) maple syrup

1 tsp (5 mL) vanilla extract

1/2 cup (2.5mL) semi-sweet chocolate chips

1-1/4 cups (350 mL) finely shredded zucchini, unpeeled

1. Preheat the oven to 350 F (175 C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.

2. Combine the flaxseed and water and set aside to thicken.

3. Stir the lemon juice into the almond milk and set aside.

4. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium bowl, whisk together the flaxseed mixture, almond milk/lemon juice mixture, coconut oil, maple syrup and vanilla. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined: Do not overmix.

5. Fold in the chocolate chips, then the zucchini.

6. Divide the batter evenly among the muffin cups, filling each about three-quarters full, and bake 14 to 16 minutes, or until a toothpick inserted comes out clean.

7. Cool for 10 minutes, then remove from the pan and place on a wire rack to finish cooling.