Double Chocolate Zucchini Muffins
Who doesn’t love chocolate. Anything with chocolate is a game changer in our household.
Vegetables are a great way to level up your baking from increasing moisture and nutritional content! I have kids who can be selective; if they see something that looks out of place they won’t eat it. I use to be able to hide zucchini into baking no problem, then I could get away with yellow over green. Now I puree it to make sure there is NO chance of it being noticed. Raw cacao is lovely tool to hide those hidden foods along with adding a powerful does of antioxidants!
Zucchini is a common vegetable people use for baking as are carrots. But did you know that beets, pumpkin and many other squash are fantastic as well. Grating them is a common method of incorporating them. I have recently started using my blender a little more and puree the vegetables to further hide them.
This recipe is delicious and has been a huge hit. Not to mention a great use of the abundance of zucchini growing in our garden. Please tag us in a picture of your completed recipe.
Enjoy!
Double Chocolate Zucchini Muffins
Ingredients
- 2 1/2 c Gluten Free All-Purpose flour *
- 1/2 c Raw cacao
- 2 tsp Baking powder
- 1/2 tsp Sea salt
- 4 tbsp Coconut oil, melted
- 1/2 c Honey
- 2 tsp Vanilla
- 2 Eggs
- 2 c Shredded zucchini
- 2 Ripe bananas
- 1 c Unsweetened dairy free milk
- 1/2 cup Dairy free chocolate chips (optional)
Instructions
- Preheat over to 350F. Line muffin cups with cupcake liners or generously grease with ghee or coconut oil
- Shred zucchini. Using a nut milk sack or tea towel squeeze out the excess water.
- In a medium bowl mix together flour, raw cacao, baking soda and salt. Set aside.
- In the blender add coconut oil, honey, egg, zucchini, banana and milk . Mix until smooth.
- Add wet ingredient to dry ingredients and mix until combines. Gently fold in chocolate chips.
- Place 1/4 cup of batter into each muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool on a wire rack. ENJOY!
Notes
My favourite gluten free flour mix I make at home. It is made with equal parts brown rice flour, sorghum flour, chickpea flour and tapioca starch. Mix in a bowl and store in airtight container.
