Chocolate Zucchini Muffins

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

1. Preheat oven to 350°. Line muffin tins with silicone liners or grease well.
2. Squeeze excess moisture from shredded zucchini. Whisk together the almond flour, coconut flour, cocoa powder, baking soda and salt in a medium bowl.
3. 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.
4. 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:

1. Line a loaf pan with parchment paper.  Pour in the batter and bake for 40 minutes.  OR
2. 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

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