One day Leslie was telling me of her woes in making a double batch of chocolate zucchini muffins in which she forgot the sweetener. Something immediately resonated in me — zucchini and chocolate? My heart skipped a beat! I told her that I HAD to have that recipe. She sent me over to Foodie and the Family for the recipe.
Seriously freaks, these are hands down the best chocolate muffins ever — grain free or otherwise. We had company over last weekend and served these with some homemade chocolate ice cream and they were a hit! I’m in love. The recipe below is doubled from the original version on Foodie and the Family’s blog because I don’t think 12 is quite enough. This recipe makes 24 large muffins (or 48 mini muffins for a quick pop of sweet). They freeze well and I keep a few on hand for my hub’s lunch or the occasional sweet craving. The muffins are definitely not too sweet but are packed with tons of choco-coconutty flavor. How’s that for a new word?
- ½ cup coconut oil (unrefined)
- ½ cup maple syrup (or honey)
- 12 eggs (pastured)
- 2 teaspoons vanilla extract
- 1 cup coconut flour
- ½ cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ cups zucchinis (shredded)
- ½ cup mini chocolate chips (I use Enjoy Life – dairy, soy, and wheat free)
Preheat oven to 180ºC / 350ºF / Gas Mark 4. Line a 12 cup muffin pan with paper liners. (makes two batches of 12 for 24 total).
In a large bowl, melt together coconut oil and honey.
Whisk in eggs and vanilla.
In a small bowl, stir together dry ingredients (coconut flour, cocoa, baking soda, and cinnamon).
Pour dry ingredients into the wet ingredients and combine thoroughly. Then stir in zucchini and chocolate chips.
Scoop 1/4 cup of batter per muffin liner and bake for 20 minutes, until a toothpick inserted into the center comes out clean.
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