Once a month I do some baking for Good Bitches Baking, a network of people in New Zealand who provide baked treats for people who may be experiencing a tough time.
This month I was asked to provide a bake that was low in sugar, as it was going to be enjoyed by people undergoing chemotherapy.
I struggled with this brief! My savoury baking never seems to turn out well. And most of the low-sugar recipes I found online either used bucket loads of artificial sweetener or lots of expensive ingredients that I'd have to go and buy specially.
I asked on the Salt & Oil Facebook page if anyone had an idea for me, and Jane, one of our stockists, and owner of Blend Wellness kindly sent me a recipe for Chocolate Zucchini Muffins.
Well, I had a garden full of courgettes, and all the other ingredients in the cupboard, so I gave them a go. Making 50% extra of course, so I could taste-test them before sending them off to the unsuspecting recipients!
And ... they're a winner! Really quick and easy to make, delicious without being overly sweet and, as you would expect from a Naturopath, full of goodness. You know how we love magnesium* here, and you'll be getting a good hit of that from these muffins.
I'll pop the recipe on here, as Jane sent it to me. It turns out I didn't have enough almond flour so I used half gluten-free self raising flour instead, and it worked well, though it would alter the nutritional content.
Chocolate Zucchini Muffins
Makes 12 servings (12 muffins)
Ingredients:
2 cups almond flour
1/4 cup cocoa powder
1/4 tsp sea salt (I used pink Himalayan as this is all I have)
1/4 tsp baking soda
1/4 cup extra virgin olive oil
1/4 cup maple syrup
3 eggs
1 medium zucchini, grated
Directions:
1 - Preheat oven to 350 degrees F (177 degrees C) and line a muffin tin with muffin liners. Brush each liner with a small amount of coconut oil to prevent sticking.
2 - In a large mixing bowl combine the almond flour, cocoa powder, salt and baking soda. Mix well.
3 - In a medium bowl, whisk together the olive oil, maple syrup and eggs. Add the wet ingredients to the dry. Mix until combined then stir in the zucchini.
4 - Spoon the batter between the cups so it's evenly divided then bake for 18 - 20 minutes, or until a toothpick inserted into the centre of the muffin come out clean.
5 - Let cool completely before eating, to prevent the muffins from sticking to the liners.
One medium zucchini is equal to about 2 cups of grated zucchini.
Store in the fridge for 5 days or freezer for a few months.
The storage part wasn't actually necessary for me - morning tea at work soon took care of the extra few that I baked!
A bit about Jane:
She's an Auckland-based qualified naturopath, medical herbalist and massage therapist.
with an interest in thyroid & adrenal health, gut issues & women’s wellness.
She's passionate about helping busy women get their energy back so that they can stop feeling tired, stressed out and overwhelmed.
If you head to her website you can access a free 3-day meal plan for busy mums.
Jane can also help you online if you're not in Auckland, and offers a free 15 minute discovery call if you'd like to find out more.
* Why do we love magnesium?
It's an important mineral that helps to keep our bodies functioning at their optimum level. In our family we use Magnesium Oil Spray to soothe muscles after sports, and to help ease us into a good night's sleep. It also helps this Mumma to think more clearly, and stay calm with the kids when they say things like 'Ugh there's something green in my muffin'!