This year I planted 2 zucchini plants in our front yard garden and they have been steady producers. I’m slightly stressed out about how many zucchini’s are piling up in my kitchen, so you can expect to see a few more zucchini-inspired recipes as I try to keep up with the bounty! These muffins turned out super rich and gooey on the inside, to the point where we’ve acknowledged that we’re really eating dessert muffins. You can keep them in the fridge to last longer, though they are extra gooey and delicious served at room temperature. Enjoy!
Chocolate Zucchini Muffins
Makes: 24 muffins
Preheat oven: 350˚ F
- 6 eggs
- 1/2 cup coconut oil, melted
- 2/3 cup maple syrup
- 2 tsp vanilla
- 4 cups almond flour
- 2/3 cup cacao powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups shredded zucchini
- 2 cup chocolate chips or cacao nibs
- Preheat oven to 350˚ F. Line muffin tins with paper lining or reusable silicone muffin cups.
- In a large bowl, whisk all wet ingredients together: eggs, coconut oil, and maple syrup. Then add the dry ingredients: almond flour, cacao powder, baking soda, and salt.
- Fold in the shredded zucchini and half of the chips/nibs.
- Use a 1/4 cup to scoop muffin mixture into the muffin tins. Top with the rest of the chips/nibs.
- Bake for 20-22 minutes or until a toothpick comes out clean. Remove from the oven and let cool on a cooling rack.