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

Chocolate Zucchini Muffins Recipe

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This recipe for Chocolate Zucchini Muffins, by , is from Inspired by Nana, 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!

Contributor:  
Contributor:  
Traci Runge

Category:
Category:

Ingredients:  
Ingredients:  
1 c almond butter
2 T unsweetened cocoa
3 T maple syrup (real)
2 eggs
1 T pure vanilla
1 1/2 tsp apple cider vinegar
1/2 tsp baking soda
1/8 tsp sea salt
1 c shredded zucchini (you may shred with a food processor)
1/4 c mini chocolate chips (enjoy life brand or trader joes)

Directions:
Directions:
1. Preheat oven to 400 and spray pan with cooking spray.
2. Shred zucchini. I use a food processor and set it out on a clean dishtowel to drain.
3. Mix almond butter, cocoa, and maple syrup in a large bowl or a food processor.
4. Add eggs and vanilla. Mix well.
5. Add apple cider vinegar, soda and salt. Mix well.
6. Add shredded zucchini. Mix well.
7. Divide evenly into 12 muffin tins. Top each muffin with desired amount of mini chocolate chips.
8. Bake 14 - 18 minutes. Test with a toothpick at 14 minutes. Do not overbake.

Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is one of my go-to recipes when I am cutting back on sugar and carbs. These are delicious and freeze well. Kudos to wholelifestylenutrition.com.

 

 

 

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