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Chocolate Zucchini Muffins

I have a very special recipe to share with you today.

 

While I typically create my own recipes, this one is adapted from one I found several months ago. It’s too good not to share. I’ve made a few changes to the original recipe to make them even more delicious!

 

I figured I would stay on the coconut flour track.

 

The coconut flour gives these muffins a cake-like consistency, which almost makes me want to call them cupcakes…

 

You’re welcome to call them whatever you’d like.

 

In addition, these muffins are packed with protein, fiber and complex carbohydrates. Here’s the added bonus, they’re also made with vegetables. They’re sure to satisfy that chocolate craving in a much less sabotaging way.

 

I really don’t have anything else to say about them. Except, you should probably try them immediately.

 

Chocolate Zucchini Muffins

 

1 cup almond butter (I used crunchy for some texture)

2 eggs

4 tablespoons honey

1 teaspoon vanilla

¼ teaspoon salt

1 cup shredded zucchini

2 tablespoons cocoa powder (make sure its unsweetened)

½ teaspoon baking soda

1 teaspoon apple cider vinegar

2 tablespoons coconut flour

 

Preheat oven to 350 degrees.

 

In a bowl mix almond butter, eggs, honey, vanilla and salt. Slowly add cocoa powder, baking soda and cider vinegar.

 

Shred the zucchini with a grater and add to the mixture. Make sure everything is well combined. Add coconut flour and mix lightly. Do not over mix, this will take away the fluffy texture.

 

Place in muffin tins and bake for about 18-20 minutes.

 

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