2 cups of oat/quinoa flour (rolled oats and quinoa flakes freshly ground)
1 large zucchini, very thinly grated–no chunks yet, not too unsubstantive either
1 cup of chocolate chips (I used stevia sweetened ones)
2 eggs (can use flax eggs or egg substitute of choice
1/4 cup of erythritol or stevia
1/8 cup agave if eater is not sensitive liver-wise
3 teaspoons of vanilla bean gel/extract
couple dashes of baking powder
1 tsp. of baking soda
1/2 cup of applesauce
1/4 cup of cocoa and 1 packet or scoop of Vegan chocolate protein powder
2 tsp. of ground Korintje
Turn on over to 350 degrees
Mix wet ingredients: eggs, zucchini, applesauce. vanilla bean gel/extract (and agave if you use it)
Mix dry ingredients: ground oats/quinoa flakes, baking powder, baking soda, cinnamon, salt and stevia
Combine both. Then add in your cocoa until blended. Lastly stir in chocolate chips.
Pour batter evenly into each mini muffin paper muffin shell.
Bake for 12-14, remove, sprinkle more chocolate chips if you want or add a frosting… or straight up your preferred nut butter… Chill a class of milk and enjoy!!! … or put with an ice cream of choice.
I made this in to a brownie a la mode for my dad and mom… they enjoyed the decadent nature of it without the over-sugary spike that a lower-fiber, higher glycemic standard chocolate cake or brownie would ordinarily have.
So, have your chocolate cake fix and eat (more of it), too!!