Our 5-year-old runs at the sight of zucchini but she scoffed these muffins - ha gotcha! No one could tell these cakes had vegetables in them, and vegan and gluten free to boot. Adapted from The Love & Lemons Cookbook by Jeanine Donofrio (Avery, 2016).

1 tbsp ground flaxseed
3 tbsp water
1 c non-dairy milk at room temperature (I used rice)
2 tsp lemon juice
2 c spelt flour

1/2 c cacao powder

1 tbsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 c coconut oil, melted
2/3 c brown rice syrup
1 tsp vanilla extract
1/2 c dark chocolate chips
2 small finely grated zucchini, moisture squeezed out

Preheat the oven to 180C. Line a 12-cup muffin tin with paper cases or spray with cooking spray.
Combine the flaxseed and water in a cup and set aside. Mix the milk and lemon juice in a cup and set aside.
In a large bowl combine all the dry ingredients. In a medium bowl whisk the flaxseed and milk mixtures, coconut oil, rice syrup and vanilla.
Pour the wet ingredients into the dry and mix until just combined. Fold in the chocolate chips and zucchini.
Spoon evenly into your muffin tins about 3/4 full and bake for around 15 min, rotating the tray halfway through. Once cooked through, cool for 10 min then turn out onto a wire rack to cool completely.