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G-F CHOCOLATE ZUCCHINI MUFFINS

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Rate this recipe 4.8/5 (4 Votes)

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup unsweetened dark baking cocoa
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon unrefined sea salt
  • 6 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla
  • 1.5 cups shredded zucchini
  • 2/3 cup dark chocolate chips {70% cacao or higher}

Details

Adapted from livebetteramerica.com

Preparation

Step 1

Heat oven to 350°F. Place natural parchment baking cup in each of 12 regular-size muffin cups.

In medium bowl, mix coconut flour, baking cocoa, soda and salt; set aside.

In large bowl, beat eggs, oil, syrup and vanilla with whisk. Stir in coconut flour mixture until blended. Stir in zucchini and chocolate chips. Divide batter evenly among muffin cups {cups will be full}

Bake 30-35 minutes or until tops spring back when lightly touched in center. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, about 30 minutes.

*Make the Most of This Recipe With Tips From The Live Better America Kitchens
Store extra muffins at room temperature in airtight container up to 2 days, or freeze up to 2 weeks.
Look for parchment baking cups at select grocery stores, or order them online. Or you can make your own out of
parchment squares.

1 Muffin=Calories 250/Calories from Fat 150/Total Fat 16g/Sat/Fat 11g Trans Fat 0g/Cholesterol 95mg/Sodium 160mg/Total Carbohydrate 21g
Dietary Fiber 2g/Sugars 11g/Protein 5g

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