2 cups almond flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup coconut oil – melted
1/3 cup maple syrup
1 tsp vanilla
1 cup finely shredded zucchini, then squeezed in paper towel to release extra moisture.
1 cup chocolate chips
Preheat oven to 350F and line muffin tin with cupcake liners or non stick spray.
In a small bowl, whisk together
almond flour, cocoa powder, baking soda, and salt. Set aside. In a large bowl, whisk eggs. Add in
coconut oil, maple syrup, and vanilla, and stir till well combined. Add dry ingredients to wet ingredients.
Fold in zucchini, and then half of the
chocolate chips. Scoop in muffin tin until 3/4 full, topping with remaining half of
chocolate chips. Bake for 19-21 minutes or until toothpick inserted in middle comes out clean.
Category: gluten-free, dessert, breakfast, snack, paleo