I’ve been obsessed with putting zucchini in everything lately. It’s so mild in flavor that you can sneak a bunch in without anyone noticing (even my picky husband). It also happens to be Noa’s favorite food – she goes crazy for it! If I’m not eating it whole, I like to grate it into turkey burgers, smoothies, pasta sauces, and baked goods. These chocolate-zucchini muffins just taste like a sweet treat – no one in your family will know they have veggies in them. Super easy to whip up and such a good dessert or on-the-go breakfast.
- 1 ½ cups gluten-free flour (I like Bob’s Red Mill 1:1)
- 1/2 cup raw cacao powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 eggs
- 1/2 cup coconut palm sugar
- ½ cup melted ghee, butter, or coconut oil
- 3/4 cup almond or cashew milk
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- ½ cup semisweet chocolate chips
Preheat oven to 350. Line muffin pan with 12 cupcake liners.
Mix all dry ingredients in a medium bowl (flour, cacao, baking soda, cinnamon, and salt)
In a seperate, large bowl, mix eggs, sugar, melted ghee, nut milk, vanilla. Slowly add dry ingredients to wet, until fully combined.
Fold in zucchini and chocolate chips until well combined.
Evenly distribute mixture