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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Double Chocolate Zucchini Muffins Recipe

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This recipe for Double Chocolate Zucchini Muffins is from The Ryan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups almond flour
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup coconut oil, melted and cooled (or oil of choice) (I used vegetable oil)
1/4 cup pure maple syrup (I used maple syrup - can use honey)
3 large eggs, room temperature
3/4 cup shredded zucchini
1/2 cup chocolate chips (I used milk chocolate)
Directions:
Directions:
1. Preheat oven to 350°F (180°C).
2. Line a cupcake pan with 12 paper liners; set aside.
3. In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
4. In a separate medium mixing bowl, whisk oil, maple syrup, and eggs.
5. Add the wet ingredients to the dry ingredients and mix until well combined.
6. Stir in the shredded zucchini and the chocolate chips.
7. Spoon batter evenly into your paper liners.
8. Bake for 20-22 minutes or until the center is set.
9. Remove from the oven and let cool for 5-10 minutes before serving.

Store in an airtight container at room temperature
Number Of Servings:
Number Of Servings:
12

 

 

 

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