As long as I can remember my mum made zucchini cakes every autumn. Whenever we had to many zucchinis in the garden, she would ask me what she should cook with them and I would always wish for her cake. It is perfectly moist and not to sweet – one of my all time favorites! So this autumn when the zucchinis started piling up in our fridge again I thought, why not try to recreate her recipe as a vegan version for MaxMoriz? And guess what – I did and it turned out just as delicious!
(For 10 muffins)
2 tbsp chia seeds + 4 tbsp water (or 1 egg)
100 g flour
50 g vegan butter
100 g grinded hazelnuts
100 g roughly chopped zucchetti
50 g sugar
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 dl mylk (or milk)
20 g roughly chopped hazelnuts (for decoration)
(Preparation time 20-30 Minutes)
Pour the chia seeds and water into a glass, stir and set aside. Preheat the oven to 180°C fan function and prepare the muffin form by covering it with a tiny bit of butter.
Put the butter, sugar and soaked chia seeds in a bowl an mix well. Add the the flour, grinded hazelnuts, natron, baking powder and cinnamon into the batter. Blend everything together and slowly add the mylk. Mix in the chopped zucchini with a spoon in the end. Put the dough into the muffin form and sprinkle it with the chopped hazelnuts. Bake it in the oven for 20-30 minutes, then take it out and let it cool down. Voilà!