Chocolate Zucchini Muffins

Today we are looking at Paleo Grub's Chocolate Zucchini Muffins. Click on the link here:Chocolate Zucchini Muffin Recipe to see the full recipe and article in all of its original glory.

1. Ingredients needed:
2. 
   

1. 1 cup almond butter

1. 2 eggs

1. 1/4 cup maple syrup

1. 1 tsp vanilla extract

1. Pinch of salt

1. 2 tbsp coconut flour

1. 1-2 tbsp cocoa powder

1. 1 tsp apple cider vinegar

1. 1/2 tsp baking soda

1. 1 cup shredded zucchini

1. 1-2 tbsp paleo approved dark chocolate, chopped into small pieces

Step 1: Preheat the oven to 375 degrees.

Step 2 (optional): Peel the zucchini. Some recipes I take the skin off the zucchini, sometimes I keep it on. It just depends on your mood!

Step 3: Shred the zucchini and squeeze any extra moisture out. I grabbed the zucchini, held it over the sink, and just squeezed it like a sponge. It worked beautifully. 

Step 4: Mix in the almond butter, eggs, syrup, vanilla, and salt. (It looks a little strange.....if you know what I mean.)

Step 5: It's all right, we fix that with step 5. Add in the coconut flour, cocoa powder, vinegar, and baking soda. Then fold in the zucchini. I had no idea what that meant, so I just very slowly added the zucchini and switched to a spoon to slowly stir it, rather than the whisk. 

Step 6: Line a muffin tray with cups. Add about a 1/4 cup of batter into each muffin cup. This is where the directions can be interpreted differently. Are they saying to pour the batter in until the muffin cup is a 1/4 full, or are they saying to place a literal 1/4 of a cup of batter into the muffin cup? I went with the latter. I believe that was the correct choice.

Step 7: Lower the oven heat to 350 degrees. (I really hope someone comments on why it was necessary to put it at 375 degrees in the first place.) Bake for 20-25 minutes. They are wonderful warm, but just as good cold!

These were absolutely delicious and everybody loved them! Between the almond butter and maple syrup, the sugar count and carb count get a little higher than I would like, so the next time I make them, I might try taking out the maple syrup, adding in a little extra water, and see if they still hold together. Nonetheless, they were very yummy and overall healthier than any chocolate muffin you will find in the store. Good luck!

yours in health

dr samantha boldt