Chocolate Zucchini Muffins

When you’ve got a chocolate craving, but want it to be healthy, try my Chocolate Zucchini Muffins!

They are packed full of nutrients and protein but use maple syrup to sweeten so there is no unrefined sugar. This recipe is gluten free, grain free and dairy free.

These bars are a great snack for lunchboxes and you can freeze them.

Did you know that cacao is good for stress and a whole heap of other health benefits?

Chocolate Zucchini Muffins

2 1/4 cups Almond Flour
3 tbspn Cacao Powder
1/2 tspn Sea Salt
1/2 tspn Bicarb Soda
3 tbspn Extra Virgin Olive Oil
1/2 cup Maple Syrup
3 Eggs
1 Zucchini (medium, grated)

Directions:

Preheat your oven to 180ºC and line a muffin tin with muffin baking papers.

In a large mixing bowl, combine the almond flour, cocoa powder, sea salt, and baking soda. Mix well.

In a medium-size bowl, whisk together the olive oil, maple syrup, and eggs. Add the wet ingredients to the dry. Mix until combined then stir in the zucchini.

Spoon the muffin batter between cups, so it’s evenly divided then bake for 18 to 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Let cool completely before eating, to prevent the muffins from sticking to the liners.

Variations and Tips:

• One serving is equal to one muffin.

• One medium zucchini is equal to about 2 cups of grated zucchini.

• Store in the fridge for 5 days or in the freezer for a few months.

You might like to make some of my other recipes. I would love to know how you go with these Chocolate Zucchini Muffins – tag me on socials @dianarobsonnaturopathy

Would you like some more healthy chocolate recipes? Download my free healthy chocolate ebook below.