Chocolate Zucchini Muffins (eggless)
Chocolate Zucchini Muffins (eggless)

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chocolate zucchini muffins (eggless). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chocolate Zucchini Muffins (eggless) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Chocolate Zucchini Muffins (eggless) is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have chocolate zucchini muffins (eggless) using 8 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Zucchini Muffins (eggless):
  1. Get 3/4 cup All purpose flour
  2. Make ready 1 cup grated Zucchini
  3. Prepare 2 tablespoon Flax seeds
  4. Make ready 6 tablespoon water to mix with flax seeds
  5. Get 2 tablespoon Cocoa powder
  6. Make ready 1/2 cup Brown Sugar
  7. Prepare 1/2 cup Vegetable Oil
  8. Make ready 1 teaspoon Vanilla Essence
Instructions to make Chocolate Zucchini Muffins (eggless):
  1. Dry roast flax seeds for 3-4 minutes in a pan.
  2. Grind them to make powder.
  3. Mix 6 tablespoon of water with the flax seeds powder.This will act as egg substitute and also add nutty taste to the muffins.
  4. Clean and grate zucchini to make 1 cup of it.
  5. In a mixing bowl add vegetable oil and brown sugar.You can use white sugar also.
  6. Mix well with a spatula.
  7. Add the flax seeds mixture and mix.
  8. Add grated zucchini and vanilla essence and mix.
  9. At last add the flour mixture and incorporate well.
  10. If you feel that batter is very thick add 2-3 tablespoon of milk. The consistency of the batter should be little thick.
  11. Pre heat oven at 180 degree Centigrade for 10 minutes.
  12. Line a cup cake mould with cup cake liners.
  13. Fill 2/3rd of each mould with batter.
  14. Bake them for about 20 minutes or till a toothpick inserted to the muffins comes out clean.
  15. Let them cool for 4-5 minutes and then de mould them.

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