Chocolate Zucchini Muffins

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Enjoy these tasty chocolate zucchini muffins for breakfast or dessert! Zucchini is known to be rich in Vitamin C, Vitamin B6, and Potassium. It also has a high fiber content, helps lower cholesterol, and enhances digestion. Almond flour is a great alternative to other types of flour for this recipe, as it has a significantly lower glycemic index. Cocoa is known to help maintain a healthy circulatory system, lowers high blood pressure, and improves brain health! The combination of maple syrup and paleo-friendly chocolate chips will enhance the flavor of this sweet treat. Enjoy!

Ingredients:

  • 2 cups almond flour

  • ¼ cup unsweetened cocoa powder

  • ¾ cup zucchini, shredded

  • 3 eggs

  • ½ tsp baking soda

  • ¼ tsp sea salt

  • ¼ cup pure maple syrup

  • ¼ cup coconut oil, melted

  • ½ cup paleo-friendly chocolate chips

Instructions:

1) Preheat oven to 350F.

2) Line cupcake pan with 12 liners or grease with coconut oil.

3) Combine almond flour, baking soda, cocoa powder, and salt in a mixing bowl.

4) Combine coconut oil, maple syrup, and eggs in a separate mixing bowl.

5) Add wet ingredients to dry ingredients. Mix until well-combined.

6) Add and stir in zucchini and chocolate chips.

7) Place batter into cupcake pan and bake for 20-22 minutes.

8) Remove from oven and let cool for 10 minutes. Enjoy!