Chocolate Zucchini Muffins

Ingredients

• 1 Cup Grated Zucchini

• 1 ¼ Cup Oat Flour (you can use all purpose flour, whole wheat flour, almond flour, etc.)

• ⅓ Cup Cocoa Powder

• ¼ Cup Sugar (or granulated stevia or monk fruit sweetener)

• ½ Cup Sweetened or Unsweetened Shredded Coconut

• ⅓ Cup Honey

• ½ Tsp Baking Soda

• 1 Tbsp Cornstarch

• ¼ Tsp Salt

• 1 Tsp Vanilla

• ¼ Cup Butter

• 2 Eggs

• ⅓ Cup Almond Milk (or Greek Yogurt)

• ⅓ Cup Chocolate Chips

Instructions

Total Cook and Prep Time: 40 Minutes

Makes Appx: 12 Muffins (Depending on your muffin tin size)

1. Preheat the oven to 350 Degrees Fahrenheit and line or spray a muffin tin pan with Pam. 

2. In a medium sized bowl combine all of your dry ingredients: flour, cocoa powder, shredded coconut, sugar, baking soda, cornstarch, and salt. Mix well and set the dry bowl aside.

3. In a separate large bowl, combine your liquids (excluding zucchini): mix honey, vanilla, softened butter, vanilla, eggs, and almond milk (or greek yogurt) well. 

4. Add dry ingredients to liquid ingredients bowl, stir to combine.

5. Slowly fold in shredded zucchini and chocolate chips. Do not over mix, just lightly fold the batter several times to incorporate the zucchini and chocolate chips.

6. Scoop approximately ½ cup of batter into each muffin tin.

7. Put the muffin tin in the oven and allow to bake for approximately 20 minutes, or until a toothpick comes out clean (without any batter on it). 

Note: these muffins are a bit heavier than a classic muffin, as the zucchini makes them extremely moist and delicious, so do not be shocked if they do not get big and fluffy. Also you can freeze the batter before cooking if you want to save for a later date - just thaw, portion, and bake once ready to use. Or you can freeze baked muffins to thaw, heat, and eat at a later date.