Dark Chocolate Chip Zucchini Muffins (Paleo, GF, DF)

Looking for a convenient veggie delivery system that ANY palette will enjoy?

What’s better than CHOCOLATE to entice a picky-eater into trying something that might just turn out to be good for them?

Not only will your picky-eater have NO CLUE these muffins are gluten-free, but they definitely won’t be fighting you about eating their veggies once they find out they’re getting some here!

EVIDENCE: My picky husband taking a break out of his at-home COVID-style work day to enjoy some VEGGIES!

Dark Chocolate Chip Zucchini Muffins

(PALEO, GF, DF)

TIME: 30 minutes

SERVES: 12 muffins

INGREDIENTS

2 cups almond flour

1/4 cup cacao powder

1/4 tsp sea salt

1/4 tsp baking soda

1/4 cup EVOO

1/4 cup maple syrup

3 egg

1 zucchini (medium, grated)

1/2 cup dark chocolate chips (I recommend Enjoy Life)

DIRECTIONS
1) Preheat your oven to 350 F and line a muffin tin with liners or grease well with coconut oil. I recommend brushing the liners with coconut oil regardless to prevent sticking.

2) In a large mixing bowl, combine the almond flour, cacao, sea salt & baking soda. Mix well.

3) In a medium bowl, whisk together the olive oil, maple syrup, and eggs.

4) Add the wet ingredients to the dry ingredients. Mix until combined then stir in the zucchini and chocolate chips.

5) 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.

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

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Kisses & kombucha,

Meg