chocolate zucchini brownie cake muffins {vegan}

I had a hard time naming this Chocolate Zucchini Brownie-Cake-Muffin-ish recipe.  It’s ridiculously easy to prepare. With zucchinis everywhere and the simple ingredients stocked in my pantry I’ve been giving this away for days. Dan loves it for breakfast.

You might be asking yourself, “Phoebe, chocolate and zucchini in a sweet treat and it’s vegan?!”  To that, I’d say, “Yes! It’s in honor of my vegan idol, Jaime K. of Save the Kales!” Jaime is the host of a vegan TV cooking show and blogger extraordinaire over at Save the Kales! And by the way, her show was East Coast Emmy nominated. She’s got passion and an authentically big heart. I’ve been admiring her for years and it was about time we connected for real. Like face-to-face (instead of quick notes) and shared our heart-to-heart talk with you.

Jaime was a guest podcaster on my 2 Weird Hungry Girls podcast and was a featured guest for the People Chronicles video podcast, Pure Food for Thought. But hey, before there was the podcast there was Fig. I’m a Fig Lancaster Blogger and Jaime is a Fig Bethlehem blogger and meeting seemed in the stars.

This vegan reciep is for you, Jaime, my fellow Fig food blogger and passionate food and animal lover. Thank you for keeping it real. Life is all about savoring the moments and I’m so glad we took the time to celebrate that. Listen in to the podcast where it’s giggles, favorite vegan recipes and must have kitchen tools. Be sure to listen or watch the Pure Food for Thought episode as we have a heart-to-heart about passion, diving in and body image. 

Be sure to find Jaime’s vegan living inspiration

TV show | Facebook | Pinterest | Twitter | Instagram

chocolate zucchini brownie cake muffins

 

Print

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Prepare this in 2 loaf pans or a 9"x13" baking dish. I added chocolate chunks as a given but also made a batch with fresh raspberries that was pretty darn great. The batter will seem a bit dry as you combine the wet and dry ingredients but it will work out.

: phoebe's pure food

: vegan, dessert, breakfast, snack, healthy, seasonal

Cuisine: vegan

Serves: 12-14

Ingredients

• ½ cup organic applesauce
• ½ cup raw, organic coconut oil, melted or vegetable oil of your choice
• 3 flax eggs (9 tablespoons water mixed with 3 tablespoons ground flax and rest for 5 minutes) or 3 medium eggs for a non-vegan version
• 2 teaspoons vanilla extract
• 2 cups spelt flour (or all-purpose flour)
• 1 cup organic sugar
• ½ cup Dutch processed cocoa or Hershey’s extra-dark cocoa powder
• 1½ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• ½ teaspoon sea salt
• 1 teaspoon instant coffee powder
• 2 cups shredded zucchini
• ½ cup chocolate pieces
• ½ cup chopped walnuts (optional)
• ¼ cup fresh raspberries (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Combine the applesauce, oil, eggs and vanilla.
3. Sift the flour, sugar, cocoa, baking soda, cinnamon, salt and coffee powder.
4. Stir the applesauce mixture into the flour mixture. Add the zucchini, chocolate and nuts stirring until just combined and evenly moistened. Do not over mix.
5. Spread into a prepared 9x13” baking dish or 2 prepared loaf pans. Baked for 45-50 minutes, until set in the center. Cool.

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