Ingredients
Units Scale
- 1 heaping cup shredded zucchini (1 medium zucchini)
- 1/2 cup grain free flour (Loving Bethblends)
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup cacao powder ( there is a difference in cocoa and cacao)
- 1 tsp. baking powder
- 1 pinch of sea salt
- 2 eggs or 2 flax eggs
- 1 tsp. vanilla
- 3/4 cup sugar (used 1/2 cup coconut sugar and 1/4 cup golden Monkfruit)
- 1/2 cup butter alternative: Used Nutiva virgin coconut oil, cold pressed unrefined but any butter will work!
- 1/4 cup hazelnut milk or other favorite milk alternative
- 1 cup chocolate chips (Lily’s, Enjoy Life or Hu’s chocolate morsels. Large, small or chunks all good) unrefined sugars and allergen friendly
Instructions
1`. Pre-heat oven to 350-degrees
2. Grease muffin tin
3. Finely grate or shred zucchini to make 1 heaping cup
4. In a medium bowl blend together all the dry ingredients: Flours, baking powder, cacao, salt SET ASIDE
5. In another medium bowl, cream together sugars and butter alternative
6. Then blend in the vanilla and eggs or flax eggs.
7. Alternate blending in flours and milk alternative
8. Fold in zucchini and chocolate chips
9. Scoop into greased muffins
10. Bake 16 – 20 minutes
Let cool and enjoy! I loved topping with coconut yogurt
- Prep Time: 5 minutes
- Cook Time: 20 minutes