It’s zucchini season! For those of us with gardens, this is the time of year we have more zucchini then we know what to do with. Even if you don’t have a garden, zucchini is abundant and inexpensive, so I want to help you take advantage by giving you seasonal recipes.
If you didn’t know, I am a major chocolate lover! Anytime I can turn a recipe chocolate, I will! So if we’re going to make zucchini muffins or bread, you better believe they are going to include cocoa. You could even add chocolate chips if you’re feeling extra-chocolatey!
The healthy fats in this recipe from the almond flour, olive oil, and eggs help balance out blood sugar from the maple syrup. This is a great one for kiddos as they see it as a chocolate cupcake but you and I know there are veggies inside!
CLICK HERE TO DOWNLOAD THE RECIPE
Chocolate Zucchini Muffins
Ingredients:
2 cups Almond Flour
¼ cup Cocoa Powder
¼ tsp Sea Salt
¼ tsp Baking Soda
¼ cup Extra Virgin Olive Oil
¼ cup Maple Syrup
3 Egg
1 Zucchini (medium, grated)
Directions:
Preheat your oven to 350 F and line a muffin tin with muffin liners. Brush each liner with a small amount of coconut oil, to prevent sticking.
In a large mixing bowl, combine the almond flour, cocoa powder, sea salt, and baking soda. Mix well.
In a medium-size bowl, whisk together the olive oil, maple syrup, and eggs. Add the wet ingredients to the dry. Mix until combined then stir in the zucchini.
Spoon the muffin batter between cups, so it's evenly divided then bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let cool completely before eating, to prevent the muffins from sticking to the liners.
One more time, in case you missed it above, CLICK HERE TO DOWNLOAD the recipe with an easy-to-read-and-save PDF.
I’d love to hear if you give this recipe a try!
