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! :)

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!