My home has changed so much in the last two weeks and it is fabulous! My home is large, not because I wanted a large home but when I was looking for a home in the area that was all that was available. Throughout the 4+ plus years the amount of people living in my home has fluctuated from myself to additional 2 then 3 people then back to just myself.
Now I get to share my home with my youngest son, Evan, his wife Bobbie and their children. The purpose of this transition was for them was to move from Southern California to the bay area for safer, fabulous education for the kidlets, improved lifestyle for them. It is so wonderful to wake up to little voices, being able to give hugs to my grandchildren each morning! So, I give you this explanation because from time to time I will be giving you recipes that are designed especially for grandkids but they are also just as yummy for us adults.
Also, now you understand why there have been so infrequent posts the last three weeks, it has been busy assisting with the transition.
Fudgey Zucchini Muffins will help ease your sweet tooth and they are healthy, gluten-free, no refined sugar (except in chocolate chips) and with added protein!
This recipe for Fudgey Zucchini Muffins are very mildly sweet. If you have a sweet tooth, instead of using coconut sugar use Monkfruit sweetener or regular cane sugar. The muffins are moist however, if you want more like a lava cake moistness I have listed options to make it a yummy gooey texture. They are great to eat anytime and of course if you want to add more chocolate chunks on top of each muffin it can be cupcake. It is ready in 30 minutes or less so how is that for a quick yummy treat?
You can use either cacao powder or unsweetened cocoa powder- what is the difference? Cacao is the purest rawest form of cacao tree and cocoa is more processed, heated to high temperatures.
All the family described the fudgey zucchini muffins as yummy, so I had to make them again within two days! So what changes will you make to these muffins? Enjoy
Fudgey Zucchini Muffins
Easy Dark Chocolate Zucchini gluten free muffins ready in 30 minutes!
- 2 cups zucchini, grated 2 medium zucchini
- 1-1/2 cups almond flour
- 1/3 cup cacao powder or unsweetened cocoa powder
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1/4-1/2* teaspoon kosher salt
- 1/2 cup almond butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup dark chocolate chunks/chips may use semisweet chips
Preheat oven to 350 degrees Fahrenheit; spray muffin pan with cooking oil.
Put the grated zucchini on paper towel to drain while preparing rest of ingredients
Put dry ingredients except chocolate chips in large bowl, mix with fork to blend well.
Add grated drained zucchini and all the wet ingredients to the bowl, mix with a fork until well blended (I found it was easier to use fork than it was a whisk).
Add the chocolate chunks, mix again to blend in. Using either 1/4 cup sized scoop or measuring cup to scoop batter into 12 cup regular-sized muffin pan. Bake for 15-18 minutes. Toothpick inserted in muffin comes out clean. Run a plastic knife around the edges of each muffin to remove easily.
*use 1/2 tsp of kosher salt if almond butter is unsalted.
For gooey muffins use 1/3 cup almond butter instead of 1/2 cup and add 2 tablespoons of softened or melted coconut oil.
May add extra chocolate chunks to top of muffins before baking for added sweetness.
These are mildly sweetened muffins for added sweetness use Monkfruit sweetener or regular cane sugar instead of coconut sugar.
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Bettys Ultimate PumpkinRecipes.pdf. Fast, amazing recipes that will Wow your friends and family.
Gluten-Free, AIP and Paleo Options