yo momma.

You know last year when I went on and on about how my mom was the most awesome?

Yeah… well she still is. And it’s Mother’s day again! So big shout-oot to my Momma in Canada. LOVE YOU!

I also miss you. Like a-lot.

I was looking for an excuse to bake something pretty over the weekend and so I dedicate these muffins to my Maj and my Grandma. Even though my Grandma does not like chocolate in cake form. I know this. So she can have some of rice pudding I would make. 🙂 Even though I’m pretty sure I could convince her that these are AWESOME!

I call them muffins because they are mostly healthy and I cut down on the sugar. These are the prefect Mother’s Day morning muffin. Cheeky, but not too cheeky. Chocolatey, but not too chocolatey. Healthy, but not TOO healthy.

You get the picture. These are delicious. My dad makes mean chocolate zucchini cake, so here is a vegan and super delicious version of that, in muffin form. I wonder what he’s gunna bake for mother’s day? Maybe the cheesecake? 🙂

Make these for yo momma. She’s gunna loveeeeeeeeee them.

Chocolate – Zucchini Muffins
recipe adapted from here

1 1/4 c. flour (3/4 c. all purpose – 1/2 c. spelt is what I used)
1/4 c. high quality cocoa (it makes a difference. yummm)
3/4 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 banana, mushed
1/4 c. raw sugar
1/2 c. homemade applesauce
1/2 c. oat milk
1 tsp. vanilla
1 c. shredded zucchini (as with most zucchini baking endevours, I strain some of the liquid out of the zucchini before I add it in.)

With an oven pre-heated to 350* line or grease a muffin tin. I actually lightly greased the muffin liners since this recipe doesn’t have any oil or butter in it.

Now mix the flour, cinnamon, cocoa, salt, baking powder and baking soda in a medium bowl. Set aside and mix the banana, apple sauce, sugar and oat milk together. Add the vanilla and zucchini and mix until combined. Now add the flour mixture to the wet ingredients and combine together but do not over mix.

Spoon the batter into the muffin liners/tray to about 3/4 of the way full and bake for 20-25 minutes. A toothpick should come out clean when ready. Allow them to cool and then enjoy! They are seriously so yummy. I was really impressed with the chocolatey-ness.