Zucchini & Summer Squash Chocolate Chip Muffins

As the rest of you seem to be aching for pumpkin lattes, football seasons, hoodies and premature apple picking, I on the other hand, am relishing in the fact thgat the temps here in Boston have been approaching 100 degrees, post Labor Day.

In your face, fall!

I won’t be ready to accept that summer is coming to a close for at least the rest of the month, so until then, I will be steering clear of any squash, apple or cinnamon related dishes. Instead, I’ll be sucking the life out of all the summer produce I can get my hands on. And zucchini is still in abundance for the most part.

Zucchini bread is SO cliche. Muffins aren’t much more original, but they are a step up. These muffins though are truly spectacular because they are really, SUPER healthy. Low gluten, low sugar and of course, vegan, you would never know it by tasting them. I had to give them to the kids I nanny for and some clients because I was afraid I was going to eat the whole batch once they came out of the oven. Baking is always an experiment for me, since I don’t love it as much as I enjoy cooking. These might possibly be the best accidental snack I’ve ever came up with. Fluffy, moist, hearty enough for a whole meal and a good mix of sweet/savory make these a summertime winner.

Pumpkin bread, you better watch your back.

3 cups, grated zucchini and summer squash

1 1/2 cups organic buckwheat flour (we just blended raw buckwheat groats, but you could buy it storebought)

1 cup organic all purpose flour

1/2 cup shredded coconut

1/2 cup applesauce

1/3 cup dark chocolate chips

1/3 cup organic raw sugar

1/4 cup maple syrup

1/4 cup coconut oil

3 tbsp ground flaxseed, plus 6 tbsp water

2 tsp pure vanilla

2 tsp baking powder

1/2 tsp sea salt

Preheat oven to 350 degrees
In a mixing bowl, whisk together buckwheat flour, all purpose flour, shredded coconut, baking powder and sea salt
Stir together flaxseed and water and let stand for 10 minutes
In another bowl, mix together applesauce, sugar, maple syrup, coconut oil, vanilla and the flaxseed mix
Stir in zucchini and summer squash and mix well
Slowly pour dry ingredients into wet ingredients until well incorporated
Once mixed, stir in chocolate chips
Pour into greased muffin tins (make about 18) and bake at 350 degrees for 22-25 minutes