Sorry for all these zucchini recipes, but you know how it goes. I’ve gotta get rid of this stuff somehow! If the name scares you, don’t freak out just yet–you won’t even notice the zucchini!
Recipe: Chocolate Zucchini Muffins (makes 12-14 muffins)
2.5 cups almond flour
1/2 cup pure maple syrup
1/2 cup coconut oil, melted
1 tsp pure vanilla extract
2 cups grated zucchini
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Preheat oven to 350 degrees and line muffin tins with liners or grease with coconut oil. In a large bowl, whisk together the eggs and coconut oil. Whisk in syrup and vanilla, then stir in the zucchini. In a separate bowl, stir together the almond flour, cocoa powder, baking soda, salt and cinnamon. Add to wet ingredients and stir until combined. Fill each muffin cup 3/4 full and bake for 15-20 minutes, until a toothpick inserted comes out clean. Let cool on a wire rack for a few minutes before eating. For best results, store in refrigerator.