Gluten-Free Chocolate Zucchini Muffins
A recipe that marries breakfast muffins with chocolate cake. Oh yeah, they are tasty. Even better when you top them with some homemade whipped cream.
Ingredients
- ½ cup organic coconut oil
- ½ cup chocolate chips
- 2 tablespoons organic fair trade cocoa powder
- ½ cup coconut sugar
- 1 cup gluten-free flour
- ½ teaspoon baking soda
- 2 pastured eggs
- 1 teaspoon vanilla extract
- 1 cup organic zucchini shredded with the liquid squeezed out
- Optional: Sometimes I like to give my chocolate treats a mocha flavor. When I do this, I just add one packet of my favorite coffee to the mix. This stuff is a super healthy mushroom coffee, so it makes the chocolate treat a healthy mocha treat!
Instructions
- 1. Preheat oven to 350°F.
- 2. In a small saucepan, melt the chocolate chips and coconut oil.
- 3. Grate the zucchini and squeeze out the liquid using a flour sack towel or cheesecloth.
- 4. In a medium mixing bowl combine the cocoa powder, coconut sugar, flour, baking soda, eggs, vanilla, melted chocolate, and zucchini.
- 5. Stir to combine.
- 6. Pour the batter into silicone muffin cups then put into a muffin tin, or a glass baking dish (to make a cake or brownies out of the batter).
- 7. Bake for 20 minutes, until a toothpick inserted in the middle comes out clean.
- 8. Store muffins in a covered container in the fridge for up to one week.
Notes
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