Chocolate Muffins with Zucchini

I made these this morning and adapted them from the Happy Herbivore's version. 

Ingredients

1¼ cups whole wheat pastry flour

¼ cup unsweetened cocoa

1¼ tsp baking powder

¾ tsp baking soda

½ tsp salt

1 tsp cinnamon

2 T ground flax seed mixed with 6 T water - mix and then set aside

½ cup raw sugar (I used organic evaporated cane juice)

½ cup unsweetened applesauce

¼ rice milk cup 

1 tsp vanilla extract

1 cup shredded zucchini

Instructions

Preheat oven to 350F. 

Spray paper or silicone liners with non-stick spray.

Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. 

In another bowl, mix the ground flax seed mix with applesauce and sugar. Add in rice milk , vanilla, and zucchini. Stir until evenly combined. Add flour mix to wet mix and stir until just combined. Spoon batter into greased muffin pan and bake 18-20 minutes. 

These muffins can be frozen.

Grilled Ratatouille Boats

Grilled Ratatouille Boats!  by Robyn Dunbaugh

2 zucchini, halved lengthwise
3 tablespoons EVOO
1 onion, chopped
2 cloves garlic, grated
1 eggplant, cubed
2 tomatoes, chopped
1/4 cup chopped parsley
Salt and pepper
1/3 cup shredded mozzarella cheese

Scoop balls of flesh from the center of the zucchini to create boats; reserve the flesh balls. Preheat a grill to medium-high.

Heat 1 tbsp. Olive Oil in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp. olive oil, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley; season with salt and pepper.

Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened. YUM! :)

For help with transitioning to a plant-based diet, check out the Sanity Health Challenge!