Chocolate Chocolate Chunk Zucchini Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • 2 Flax Eggs
  • Dry Ingredients:
  • 2½ cups Almond Flour
  • ½ cup Coconut Flour
  • ½ cup Cocoa Powder
  • ¾ cup Brown Sugar
  • 1 tbs Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 cup Chocolate Chunks
  • Wet Ingredients:
  • 2½ cups Zucchini (shredded)
  • ½ cup Grapeseed Oil
  • 1 cup Almond Milk
Instructions
  1. Make flax eggs. (Check this post for how to make a flax egg.)
  2. Preheat oven to 350 F.
  3. Grease muffin tin. I use coconut oil spray.
  4. Mix all dry ingredients together, very well, in a large bowl.
  5. Mix all wet ingredients together in medium bowl.
  6. Add the flax egg to the wet ingredients.
  7. Add the wet ingredients to the dry ingredients and mix well.
  8. Scoop out batter into muffin tin. Should make 12.
  9. Bake for 24 - 28 minutes.
  10. Check with a toothpick for doneness.
Notes
Almond Flour - I have only ever used Honeyville Blanched Almond Flour. I was informed the other almond flours maybe a bit too wet one their own. You might want to sub part of the almond flour for a drier flour such as rice or coconut flour.

Eggs - If you can eat eggs and want to, just sub 2 regular eggs for the flax eggs.

Muffins are too wet! - If you keep getting wet muffins, try wrapping your zucchini in a cheesecloth and squeeze out the excess water. Some zucchinis are a little more wet than others.
Recipe by Tia's Kitchen at http://tiaskitchen.com/chocolate-chocolate-chunk-zucchini-muffins/