Quinoa Chocolate Zucchini muffins

I wanted to bake something with quinoa. I had some sorry looking zucchini in my fridge and so I decided to try out a vegan version of zucchini bread. I hunted down some zucchini bread recipe's but my only issues with them were that they used too much oil. I try to cook with as little oil as possible so I started to modify the recipe and ended up with a pretty tasty version. Here is the link to my original inspiration. I used apple sauce instead of oil or eggs.



Ingredients :
(Yields 18 muffins if you bake in the standard 12 muffin pan)
- 1 cup qunioa flour
- 1 cup flour (I used 1/2 all purpose and 1/2 whole wheat flour)
- 2 cups apple sauce (As there are no eggs or butter you need quite a bit of apple sauce)
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sugar
- 3/4 cup brown sugar (If you don't want your bread too sweet then half cup will do)
- 1/2 cup walnuts (optional - they give a nice crunch to the muffin)
- 1/2 cup chocolate chips
- 2 tbs unsweetened coco powder
- 1 tsp vanilla essence
- 2 cups shredded zucchini

Method:
1. Preheat oven to 350F degree
2. In a bowl mix all the ingredients until they are all incorporated. If you find your zucchini is not moist then add a little bit more apple sauce.
3. Now fill the muffin tin to about 2/3rd and bake them for 20 minutes or until a tooth pick comes out clean when you insert it in the middle,

Serve them warm with a hot cup of tea.

Note: If you don't have quinoa flour just take the 3/4 th cup whole qunioa and grind it in a mixer till it becomes a smooth powder. If you don't have chocolate chip then increase your coco powder.

This one goes to Whole Grain Baking Event – Quinoa hosted by Maduram's eggless cooking and to Bake-off event at Versatile Kitchen.