Chocolate Chip Zucchini Muffins


For some reason, I have never, until this VERY moment, made zucchini bread. I enjoy eating it, or at least I did, in my past life when I ate gluten-y things. But for some reason, I've never taken on a GF version. My hunch is you'll love this doubly-chocolatey version for breakfast, snack, or dessert, especially because we bake them in to portable, single-serving muffins!

This was sort of a “wing it” experiment, since I wasn’t sure of the dry/wet ratio I would need with the zucchini included.  The batter seemed quite thick to me, and it seemed like a ton of zucchini was in there before going in the oven.  Of course it’s too late at that point to turn around, so I stuck the loaf in the oven and hoped for the best.

It turns out that zucchini bread is pretty forgiving, just like banana bread, so we got lucky here. The surprising result of my experiment were moist (but not mushy) perfectly dark-chocolatey muffins that barely had a trace of visible zucchini, and certainly not tastable, if that makes sense.   Bonus micronutrients hidden inside something yummy!


What You'll Need:

What I Did:

  1. Preheat your oven to 350 degrees and spray a muffin tin with coconut oil spray
  2. Combine the almond flour, cacao or cocoa powder, baking soda and salt

  3. In a different bowl, whisk or blend together the coconut oil, almond butter, coconut sugar, eggs and vanilla until well combined and smooth

  4. Add the dry ingredients to the wet until just moistened (batter should be preeeetty thick) then fold in the shredded zucchini, then the chocolate chunks

  5. Transfer batter to the muffin tins and bake until a toothpick inserted near the center comes out clean, 20-30 minutes

  6. Cool the muffins in the tin for 10-15 minutes, then gently remove them by flipping a wire rack on top. Store leftovers in the refrigerator for up to 5 days. Enjoy!

Anna GlennonComment