Chocolate Zucchini Muffins
Servings: 12 muffins
Ingredients
- 2 cups grated zucchini (courgettes)
- 8 tbsp butter
- 1 tbsp maple syrup
- 1 tsp vanilla
- ⅛ tsp stevia powder (or 10 drops stevia liquid)
- 1 ½ tbsp coffee blend (espresso powder, instant coffer or coffee substitute)
- ½ cup raw cacao powder
- 4 eggs
- 1 cup almond or cashew flour
- 2 tsp baking powder
Instructions
- Preheat oven to 350 degrees F.
- Grate zucchini (courgette). The larger the grate, the more moist the crumb will be. A smaller grate will have a tighter, drier crumb. Do not drain the liquid.
- In a small saucepan over low heat, melt butter. Add maple syrup, vanilla, stevia, coffee and cacao. Mix well. Remove chocolate sauce from heat.
- In a small bowl, whisk eggs.
- In medium bowl, combine nut flour and baking powder. Add grated zucchini and mix well. Add whisked eggs and mix well. Add chocolate sauce and mix well.
- Grease muffin tin (12 muffins) with oil of choice.
- Pour batter into greased muffin pan, using approximately ⅓ cup per muffin.
- Bake 30-40 minutes. Note: Baking times may vary depending on your oven and the moisture content of the zucchini. the longer the muffins bake, the less likely they will stick to the pan.
- Remove pan from oven and cool slightly before moving muffins to a cooling rack. Cool muffins and store in refrigerator for 3-5 days, or in freezer for several months.
Notes
Tips and suggestions:
- The flavor immediately out of the oven is different than the flavor a day later. We prefer to prepare muffins ahead of time and let the flavors meld for a day or two, at which point it will taste something like a cooled version of chocolate lava cake.
- In stead of using a 12-muffin pan, try other baking pans such as mini-muffins, donuts, cakes, loafs, or designer molds. Adjust baking times accordingly.
- Try the spice version of these muffins: Zucchini Spice Muffins
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