How to get your chocolate sweet fix while still feeling healthy.
I think it is just rule in life (or it should be) that if you can add chocolate to something, you should. You just should. Don’t you agree?
So, that’s what I did. I added chocolate to my zucchini muffins. And chocolate chunks. I saw those at Trader Joe’s and just knew they must be used in something.
Since it is still zucchini season (aka my FIL is loading us up with HUGE zucchinis), I’m going to keep making different things with zucchini.
So, right now, it’s more zucchini muffins. Chocolate Chocolate Chunk Zucchini Muffins.
For some reason, when I added the cocoa powder, they didn’t quite turn out the way I wanted. So, I decided to add some coconut flour to give them a little more oomph.
I love, love, love the almond flour, but in some muffins recipes it is almost too much moisture and makes them sink a little.
(I’m having a bit of trouble with a strawberry muffins recipe right now because of that, but I am determined to fix it because the taste is awesome. They just look, well… atrocious. Not appetizing at all. You can see them here, if you really want to.)
If you have a lot of zucchini on hand and are wondering what to do with it all, I suggest making these Chocolate Chocolate Chunk Zucchini Muffins for a chocolate fix.
Or you can make the regular zucchini muffins for another sweet treat. I know I will.
Be making lots more things with zucchini that is. Lots and lots more.
Also finding out it makes a great pizza crust substitute for someone who can’t have gluten, eggs or yeast. (That would be me.)
Linking this to Gluten-Free Wednesdays (GFW), the weekly blog carnival that Shirley from gfe-gluten-free easily co-hosts with Linda of The Gluten-Free Homemaker and Lynn of Lynn’s Kitchen Adventures.