chocolate zucchini brownie cake muffins
Prep time
Cook time
Total time
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.
: vegan, dessert, breakfast, snack, healthy, seasonal
Cuisine: vegan
Serves: 12-14
  • 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)
  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.
Recipe by phoebe's pure food at