Chocolate Zucchini Muffins
Posted on by Lynn Craig
Cascading Kitchen Notes
Notes

Chocolate Zucchini Muffins (paleo)
Ingredients
- 1 C zucchini, grated, set in colander to drain
- 1-1/2 C almond flour
- 1/3 C coconut flour
- 1/2 C cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 2 T honey
- 1 ripe banana, mashed
- 1/4 C coconut oil, melted
- 2 T almond butter
- 1/2 cup chocolate chips
Method
- Preheat oven to 350°. Line muffin tins with silicone liners or grease well.
- Squeeze excess moisture from shredded zucchini. Whisk together the almond flour, coconut flour, cocoa powder, baking soda and salt in a medium bowl.
- In a separate bowl, add the eggs, honey, banana, coconut oil, and almond butter. Using a hand blender, combine till smooth. Add the dry ingredients into the wet and stir with a wooden spoon to combine. Fold in the shredded zucchini and chocolate chips.
- Fill muffin cups 2/3 full. Bake for 25 minutes till a cake tester inserted in the middle of a muffin comes out clean. Remove from oven and allow to cool in the pan for 5 minutes.
Getting fancy with two options:
- Line a loaf pan with parchment paper. Pour in the batter and bake for 40 minutes. OR
- Don't add the cocoa powder and chocolate chips. Instead, add 1 C of blueberries and 1/2 tsp of cinnamon. Bake in a parchment lined loaf pan for about 50 minutes.
Zucchini by Lynn Craig
