Chocolate Zucchini Muffins (eggless)

Name: Chocolate Zucchini Muffins (eggless)
Cuisine: Indian
Ingredients: 3/4 cup All purpose flour; 1 cup grated Zucchini; 2 tablespoon Flax seeds; 6 tablespoon water to mix with flax seeds; 2 tablespoon Cocoa powder; 1/2 cup Brown Sugar; 1/2 cup Vegetable Oil; 1 teaspoon Vanilla Essence

Sabrina Yasmin @barak_kitchen

Riyadh

#Diwali_Sweet
Chocolate muffins are very popular among kids. Give these special chocolate muffins made with healthy vegetable zucchini and some flax seeds. I am sure they will love them as well.

Sabrina Yasmin @barak_kitchen

Riyadh

#Diwali_Sweet
Chocolate muffins are very popular among kids. Give these special chocolate muffins made with healthy vegetable zucchini and some flax seeds. I am sure they will love them as well.

Saved

Ingredients

3/4 cupAll purpose flour
1 cupgrated Zucchini
2 tablespoonFlax seeds
6 tablespoonwater to mix with flax seeds
2 tablespoonCocoa powder
1/2 cupBrown Sugar
1/2 cupVegetable Oil
1 teaspoonVanilla Essence

Saved

Steps

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.