I’ve been obsessed with zucchini all summer! Did you catch the zucchini bread I made the other day? Worth checking out, but if you’re a chocolate lover, this one might hit the real SPOT for you – I know it did for me! 100% Healthy, gluten-free and most importantly: EASY to make, quick to bake!
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Chocolate Zucchini Muffins
WHAT
1 large and ripe banana
½ cup almond meal
1 large egg
¼ cup honey or maple syrup
¼ cup unsweetened cocoa powder
2 Tbsp. ground flaxseed
2 Tbsp. Almond butter
1 tsp. vanilla extract
½ tsp. baking soda
1 large zucchini, shredded – squeezed excess liquid
½ cup pecans, chopped
¼ cup of a mix of dark chocolate chips and cacao nibs (or one of the other)
HOW
Preheat oven to 375F.
Prepare a muffin pan by spraying 10 cavities with cooking spray.
In a blender, add all ingredients leaving zucchini (which you’ve squeezed all excess liquid out of), pecans and chocolate chips/Add all ingredients except for zucchini and chocolate chips/cacao nibs. Blend until batter is smooth and creamy – you may need a splash (or about ¼ cup) of almond milk to make that happen if you don’t have a high speed blender.
Now you can fold in the pecans for added crunch. You can add some of the chocolate chips/cacao nibs to the batter as well; I just sprinkled on top since I used the pecans in the batter. Stir in shredded zucchini and chocolate chips by hand.
Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full finishing off with chocolate chips and cacao nibs if desired.
Bake for 20-25 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for about 10-15 minutes before removing or they will fall apart. I made 10 and they only lasted 2 days between me and @winecoach. The deep dark chocolatey taste was just to die for, you will inhale them!
Enjoy and let me know how it goes by commenting below!
Xoxo, Ana
Count Colors, NOT Calories!
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