Chocolate Zucchini Muffins

Yield: 18 large muffins

Ingredients for soaking:

  • 4 cups spelt or kamut
  • 3 cups plain yogurt

Other Ingredients:

  • 1/3 cup raw cocoa (in chunks or powder)
  • ½ cup butter, melted
  • 2 tbsp vanilla rice protein powder
  • 3 large eggs
  • 1 tsp Celtic or Himalayan salt
  • ½ cup sunflower or pumpkin seeds, previously soaked
  • 2 tsp baking soda
  • 1/3 cup real maple syrup
  • 2 medium zucchini, sliced


Mix flour with yogurt and leave in a warm place for 12 to 24 hours. (For those with milk allergies, use 2 cups filtered water plus 2 tbsp lemon juice instead of yogurt).

Place soaked flour into a food processor and add in all other ingredients (except zucchini). Blend until smooth. Fold in zucchini.

Preheat oven to 350 ° F. Spoon, about ¼ cup of the mixture into the muffin cups. Bake in the oven for about 1.5 hrs. Muffins are ready when toothpick comes out clean. Serve topped with butter.