Chocolate Zucchini Muffins
Light and fluffy, these chocolate muffins could be mistaken for cupcakes!
Ingredients
- 1 1/2 cups zucchini, shredded
- 2 large eggs
- 3/4 cups natural peanut butter
- 1/3 cup honey
- 1/4 cup dark cocoa powder
- 2 Tbsp almond flour (or substitute with gluten free baking flour) (yes, only 2 tablespoons)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1/2 cup chocolate chips (dairy free if necessary)
Instructions
- Preheat oven to 350°F.
- Shred your zucchini using a food processor or cheese grater (I prefer the food chopper for smaller pieces). Remove excess liquid from the zucchini by squeezing it between paper towels (honestly, I often skip this step and they still turn out great).
- Using stand mixer, mix the zucchini with the eggs until well blended. Add all remaining ingredients. Mix until they are completely incorporated and are a deep chocolate color.
- Bake for 18-20 minutes, or until a toothpick poked into the center comes out clean.
- Let cool and serve (or eat warm)! Keep leftovers in a sealed container in the fridge.