I decided to make these chocolate zucchini muffins after my attempt to make a creamy batch of almond butter wound up yielding almond flour. I just used what I had, a little of this and a little of that until the batter tasted good (I added the eggs last for this reason), 'cuz if the batter tastes good then you know you're in the clear. No worries about tasting that zucchini - just like the chocolate avocado pudding, it tastes totally normal. In fact, if you couldn't see the little green specks in the muffins, you wouldn't even know the zucchini was there. These came out really moist, light, and fluffy, and so good that I made them again a few days later.
Ingredients for Chocolate Zucchini Muffins
1 1/2 c almond flour (or put raw almonds in a blender and blend until crushed)
2 heaping Tbs raw cacao powder
2Tbs coconut oil
1t baking soda
2Tbs real maple syrup (use more if you want the muffins sweet)
1 medium size organic zucchini
1Tbs chia seeds
1Tbs flax seed
1 cup dark chocolate chips
Directions for Chocolate Zucchini Muffins
Preheat the oven to 375.
In a high powered blender, blend the zucchini until it becomes mushy. In a separate bowl, put all the dry ingredients together and mix. Add zucchini, oil and maple syrup. Taste, and add more maple syrup if you want it sweeter. Finally, add eggs.
Grease the muffin pan, and put one heaping tablespoon of batter in each. Bake 30-40 minutes. (Tip: Insert a toothpick or butter knife into the center of one muffin when you think it's ready. If it comes out clean, without any batter on it, they're ready.)