Double Chocolate Zucchini Muffins
Double Chocolate Zucchini Muffins
These muffins are based on my favorite grain-free muffin recipe (see the pumpkin and banana muffins!). Here cocoa powder and chocolate chips give the muffins a rich chocolate flavor, dare I say cupcake like? Plus, the addition of shredded zucchini and applesauce keeps them moist and delicious for up to a week.
Makes: 12 muffins
Prep time:
Total time:
Ingredients:
- 1 cup shredded zucchini
- 1½ cups almond flour
- ½ cup cocoa powder
- 2 tablespoons coconut flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ cup unsweetened apple sauce
- ⅓ cup maple syrup
- ¼ cup avocado oil
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup chocolate chips or chopped chocolate
Directions:
- Heat oven to 350° F. Line 12 muffin cups with paper liners; set aside.
- Place shredded zucchini in a clean kitchen towel and squeeze to remove excess liquid. Set aside.
- In a medium bowl whisk together almond flour, cocoa powder, coconut flour, baking soda, and salt; set aside.
- In a large bowl whisk together apple sauce, maple syrup, oil, eggs, and vanilla until well blended. Add dry ingredients to wet and stir until combined. Gently stir-in zucchini and chocolate.
- Divide batter evenly in prepared pan. Bake 20-22 minutes until muffins spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes; remove to wire rack to cool completely.
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