How do you feel about vegetables in dessert? Chocolate and zucchini make the BEST combo, don't you think? Shredded zucchini keeps these double chocolate zucchini muffins moist... and there's no beating them, because this velvety, gluten-free muffin recipe is also healthy! No grains (just almond flour and coconut flour), no refined sugar (just maple syrup), and perfectly Paleo compliant.
Preheat oven to 350 degrees.
In large bowl, combine almond butter, eggs, maple syrup, vanilla extract, coconut oil, coconut cream.
Whisk until combined.
Grate the zucchini.
Fold in shredded zucchini.
In separate bowl, combine flours, baking soda, salt, cocoa powder, and cinnamon.
Slowly add dry ingredients to wet ones.
Fold in chocolate chips.
Prepare a muffin tin with muffin liners.
Fill each muffin cup 3/4 of the way.
Bake muffins on middle rack for 21 minutes, or until an inserted toothpick comes out clean.
Let cool, and enjoy!
Store at room temperature or in the refrigerator.
Make sure not to over-mix the batter. Work it enough for all ingredients to be combined but don't go overboard. This way you'll end up with tasty, melt-in-your-mouth, grain-free muffins that will satisfy your chocolate and sweet cravings! Oh, and right, they’re actually pretty healthy too!
Gluten-Free Double Chocolate Zucchini Muffins https://traditionalcookingschool.com/food-preparation/recipes/healthy-gluten-free-double-chocolate-zucchini-muffins-paleo/