Chocolate Zucchini Muffins with Creamy Cashew Frosting

There are quite a few foods that I only started eating when I went travelling, and zucchinis are one of them. I never really appreciated these lovelies before going to Australia- I guess that’s why I got into the habit of calling them zucchinis rather than courgettes. Anyway, they’re showing up a lot these days in my Helen’s Bay veggie deliveries, both the green variety and the yellow ones which I had never seen before.

I’ve been making Zoodles with them up until now (that’s zucchini noodles for those of you who haven’t tried it), but I fancied jazzing them up a bit this week.  Then I spotted a recipe for zucchini cakes posted by Eleanor Ozich, a blogger who really inspires me. Eleanor’s cakes looked so delicious, I just had to try them out myself!

I used a similar recipe to Eleanor’s, but veganised! Honestly, this recipe delivered the most deliciously moist muffins I’ve ever had! (Sorry for using the word moist, I know a lot of people hate that word) But really, even 3 days after baking them, they’re as divine as they were straight out of the oven. I’m just finishing off the last one now…

Mmm, a delightfully fudgy muffin with a creamy, dreamy cashew topping, I’m in heaven!

Chocolate Zucchini Muffins with Creamy Cashew Frosting (Makes 8 Muffins)

• 2 cups Ground Almonds
• 2 Zucchinis, chopped (I used 1 yellow and 1 green)
• 1 cup Cacao powder
• ¾ cup Coconut Sugar
• ½ cup Coconut Oil
• ½ cup Dairy Free Milk (I used coconut)
• 4 Tbsp Flaxseeds
• 4 Tbsp Date Syrup
• 1 ½ tsp Baking Soda
• ½ tsp Cinnamon
• ½ tsp Vanilla Extract
• 1 tsp Ground Coffee (optional)
• 6 Medjool Dates, chopped
• 1 cup Pecans, chopped

What To Do:

• Preheat the oven to 160ºC.
• Grind flaxseeds in a blender/food processor. Then add your dairy-free milk and allow to sit for 15 minutes until a gloopy, egg-like mixture forms.
• Add the rest of the ingredients to the blender, except the medjool dates and pecans. Process until smooth.
• Now stir in your chopped dates and pecans.
• Divide the mixture between 8 large muffin cases, filling about ¾ of the way full.
• Bake for about 40 minutes, or until a skewer comes out clean when inserted. (I think my oven may be a little slower than most)
• Remove from oven, and cool completely before frosting.

For the Cashew Frosting:

• 1 ½ cups Cashews, soaked overnight
• ½ cup Water
• 3 Tbsp Coconut Oil
• 2 Tbsp Lemon Juice
• 2 Tbsp Maple Syrup (I used Date Syrup but it wasn’t quite sweet enough, so I also added 2 Medjool Dates)
• 1 tsp Vanilla Extract
• Pinch Himalayan Salt

Simply blend all the ingredients until completely smooth and creamy. Refrigerate for 30 minutes before spreading on your muffins. Top with a few cacao nibs or nuts.