Sunday, March 30, 2014

Chocolate Zucchini Muffins

I've been craving chocolatey things lately.  So, I packed up all of my Paleo-friendly chocolate ingredients to-go this weekend and brought them to my parents house.  I felt like making something new- not the typical brownies or cookies, but something just as rich and decadent that contained a few extra nutrients.



My mom had a whole bunch of zucchini hanging out in the fridge, and I had chocolatey ingredients....  The obvious solution was chocolate zucchini bread!  I decided to skip the non-travel-friendly, pain-in-the-butt loaf idea, and went for individual muffins.  However, if you're feeling like a loaf would better suite your needs~ go for it!  This recipe would work either way.

I love how these little muffins can satisfy that chocolate craving, while serving up a dose of green veggies from the zucchini & protein from the eggs.  As always, these are free of dairy, gluten, grains, refined sugar, and soy, and are 100% Paleo/caveman-friendly.  They are also the most incredibly moist little muffins I have ever created!

If you're searching for extra sweetness & chocolate flavor, add the chocolate chips (I buy the "Enjoy Life" brand, which are gluten, soy, and dairy-free).  If you're looking for a traditional zucchini bread taste with just a hint of chocolate~ leave them out.  Either way, you are in for a treat!

Enjoy them for breakfast, a snack, or even dessert! :)

FYI: Each muffin is just 69 calories... if you're into the whole calorie-counting thing.  Keep scrolling for complete nutrition facts~ they're under the recipe!


Ingredients:
  • 1 1/4 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3 eggs
  • 1 cup grated zucchini (about 2 medium zucchini)
  • 1/4 cup pure maple syrup
  • 2 Tbsp coconut oil, melted
  • chocolate chips (optional)
Directions:
  1. Preheat the oven to 350ºF. 
  2. In a large bowl, add the dry ingredients followed by the wet ingredients.  Mix until combined.
  3. Line a 12-cup muffin tin with paper cups, and fill about 1/2 to 2/3 of the way with the mixture.
  4. Bake for 18 to 20 minutes, or until a toothpick comes out clean.
  5. Let cool & enjoy! 
Nutrition Facts: Servings: 12 • Size: 1 muffin
Calories: 69 • Fat: 4 g • Carbs: 7 g • Protein: 2 g • Sugar: 5 g • Sodium: 22 mg




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8 comments:

Bianka Perez said...

I gave up chocolate for Lent..but I plan to make these soon! They look AMAZING!

Julie B said...

Thanks, for cooking up my zucchini today - I think I like eating it this way! ��

Jessie B said...

@ Bianka~ Good luck on your no-chocolate streak!! Let me know how they turn out if you make them :)

& Mom~ you are welcome! Thanks for always sharing your food with me ;)

Casey said...

If you wanted to sub coconut flour to make it but free how much would you use? Also how many chocolate chips- in the muffin or just sprinkled on top?

Casey said...

Nut

Jessie B said...

Hi Casey! Quantity of the chocolate chips is totally up to you... mix in a handful if you want more chocolatey flavor, or just sprinkle a few on top before baking (that's how mine were in the pictures).

As far as making these nut-free, I'm really not sure! Typically you would increase the amount of eggs with a smaller amount of coconut flour, but I haven't tried it with this recipe. Sorry I'm not more helpful!

Jessica U said...

I unwrapped mine and put a dollup of coconut milk "Cool Whip" to the top and make a cupcake! So good. I didn't measure my zukes and just added 2 mediums. It might have been too much. I'll measure out the cup next time and not be lazy!

Jessie B said...

Ohh I love the "Cool Whip" topping idea! Sounds delish!