Chocolate-Zucchini Muffins
[ Prep Time: 15 Minutes | Start to Finish: 1 Hour 35 Minutes | 12 muffins ]
- ½ cup coconut flour
- ½ cup unsweetened dark baking cocoa
- ¼ teaspoon baking soda
- ½ teaspoon coarse sea salt
- 6 eggs
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 teaspoon gluten-free vanilla
- 1½ cups shredded zucchini
- ⅔ cup dark chocolate chips (70% cacao or higher)
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
In medium bowl, mix coconut flour, cocoa, baking soda and salt; set aside.
In large bowl, beat eggs, oil, syrup and vanilla with whisk. Stir in coconut flour mixture until blended. Stir in zucchini and chocolate chips. Divide batter evenly among muffin cups (cups will be full).
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 30 minutes.
1 Muffin: Calories 250; Total Fat 16g (Saturated Fat 11g; Trans Fat 0g); Cholesterol 95mg; Sodium 160mg; Total Carbohydrate 21g (Dietary Fiber 2g); Protein 5g Exchanges: ½ Starch, 1 Other Carbohydrate, ½ Medium-Fat Meat, 2½ Fat Carbohydrate Choices: 1½
Store extra muffins at room temperature in a tightly covered container up to 2 days, or freeze for up to 2 weeks.