Chocolate Coffee Zucchini Muffins

Featured Ingredient: Hemp Protein

This is the first year that Tabi and I have planted zucchini in our community garden and now like so many other vegetable gardeners, we’ve got squash coming out the ying-yang.

So of course, I had to make a batch of zucchini muffins with a few interesting additions. Though these don’t have a ton of coffee flavor, using it gives the muffins a really deep flavor and seems to amplify the chocolate goodness. The dairy-free cashew sauce really puts them over the top. I made them in jumbo sized muffin cups because this is a dessert that is best shared with a loved one. But you can use the standard sized cups as well. If doing so, simply decrease the cooking time by about 5 to 7 minutes. 

I also swapped out some of the flour for the chocolate hemp protein from Manitoba Harvest, which is made with organic fair-trade cocoa powder. I’ve always thought it’s a good idea to incorporate protein powder into baked goods since it reduces the glycemic index of them so you get less of a sugar spike. As far as vegetarian protein options go, hemp protein is one of the best since it’s considered a complete protein and originates from very sustainable hemp crops. Don’t worry, there is none of the psychoactive ingredient that is present in marijuana which is why you can find hemp foods in the supermarket. If you are making these using a protein powder that is not chocolate flavored, simply add in some cocoa powder.

If you want to try rustling up a batch of these but don’t have any hemp protein powder on hand, I’ve got good news: It’s time for another Muffin Tin Mania giveaway. The kind folks over at Manitoba Harvest would like to award one of my readers with a tub of their very own hemp protein to try out.

To enter, all you need to do is leave a comment on this blog post that says “Hemp Protein is Groovy” along with some way of identifying yourself such as your initials or name and I will use this online tool to randomly select a winner. This contest is open to U.S. and Canadian residents only. I’ll announce the winner next Wednesday August 29th, so if you entered write the date down on your calendar and check back in then for a chance to claim your prize.

Thank you to everyone who entered the contest. Congrats to Heather who was randomly selected as the winner. Heather, just use the contact button above to send me your shipping details and I will get some of the good stuff from Manitoba Harvest sent to you. 

Coffee Chocolate Zucchini Muffins with Maple Cashew Sauce

3/4 cup raw unsalted cashews

1 1/4 cup whole wheat pastry flour

3/4 cup chocolate hemp protein powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cardamom

1/4 teaspoon salt

2 large eggs

1 cup strongly brewed coffee, cooled

1/2 cup coconut palm sugar or other sugar of choice

1/4 cup melted coconut oil or other oil of choice

1 large ripe banana, mashed

1 teaspoon vanilla or coffee extract

1 1/2 cups shredded zucchini

1/2 cup chopped walnuts

2 tablespoons pure maple syrup

1/4 teaspoon nutmeg

Soak cashews in water for at least 2 hours.

Preheat oven to 350°F. In a large bowl, stir together flour, protein powder, baking powder, baking soda, cardamom and salt. In a separate bowl, lightly beat eggs. Whisk in coffee, sugar, oil, banana and extract. Add wet ingredients to dry and mix gently. Fold in zucchini and walnuts.

Divide mixture among 6 to 8 jumbo sized greased or paper lined muffin cups. Bake for 25 minutes, or until a toothpick instered into the center of muffin comes out clean. Let cool several minutes before unmolding.

Meanwhile, drain cashews and add them to a blender container along with maple syrup and nutmeg. Blend until very smooth, about 1 minute.

Serve muffins warm and topped with cashew cream.