Paleo Chocolate Zucchini Muffins

2/2.15

Oh yes-Chocolate Zucchini muffins. They’re Paleo-friendly and more importantly, kid friendly. You can make them vegan by substituting the eggs out for flax-seed eggs if you’re so inclined.

I just love healthy food disguised as dessert-it makes it totally acceptable to binge eat, right?

Chocolate Zucchini Muffin

I found this recipe from Paleogrubs, and it’s amazing. The only adaptation I made was to my juicer to juice 3 med/large zucchinis rather than shredding and squeezing the moisture out of the zucchinis. It worked fabulously although it made about 2/3 c. of dense zucchini pulp vs. the 1 c. the original recipe calls for.

So, grab some zucchini and sneak those veggies into your family’s (or your) diet.

Chocolate Zucchini Muffins

Ingredients:

  • 1 c./240 g. almond butter (For nut-free, use 3/4 c./180 g. sunflower seed butter)
  • 2 eggs
  • 1/4 c./81 g.  maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 T. coconut flour
  • 2 T. cocoa powder (4 T. if you prefer a dark chocolate flavor)
  • 1 t. apple cider vinegar
  • 1/2 t. baking soda
  • 1 c. shredded zucchini (or the juicer pulp from 3 med/lg zucchinis)
  • 1/4 c. Paleo approved dark chocolate, chopped into small pieces (I used Enjoy Life mini chips. They’re barely Paleo, but they work).

Instructions

  • Preheat oven to 375 degrees (365 if you’re using dark pans) and line 24 mini cupcake pans.
  • If you are using shredded zucchini, squeeze out as much moisture as you can in-between 2 paper towels.
  • Mix together almond butter, eggs, maple syrup, vanilla, and salt.
  • Mix in the coconut flour.
  • Sprinkle the baking soda over the mix and add the vinegar. Mix!
  • Mix in the zucchini and chocolate (save a few pieces to sprinkle n top if you want)
  • Scoop into the lined pans. Mine were about 3/4 of the way full. Sprinkle extra chocolate on top.
  • Bake 12-15 minutes or until an inserted toothpick comes out clean.
  • Eat. Then eat. And Eat.
  • Chocolate Zucchini Muffin 1

 

 

Pam

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