Summer time flew by with most of my time spent exterior, hanging out in my gardens. I name it my completely happy place! Fall has arrived with a little bit of disappointment as a result of I’m slowly making ready the gardens for winter and gained’t have the abundance of recent lettuce and herbs. Oh however wait, I nonetheless have one zucchini that was hiding that I must do one thing with. Possibly feed it to the chickens—oops, greatest not. I’ve firm coming and may now experiment on them with a gluten free, sugar free recipe, that I’ll make with this final lonely zucchini.
Chocolate Zucchini Muffins
I made this recipe thrice to tremendous tune it and used up the zucchini. I didn’t use white sugar however as a substitute maple syrup. When you don’t need to use maple syrup substitute with 1/2 cup mashed banana. The chocolate chips I used is a model referred to as “Lily’s” Stevia Sweetened and I purchase them from the well being meals retailer in Mindemoya.
2 cups almond flour
1/4 cup cacao powder
1/4 tsp salt
1/2 tsp baking soda
1/4 cup coconut oil,
melted (or oil of alternative)
1/4 cup maple syrup
2 Tbsp unsweetened
applesauce
3 giant eggs
1 cup shredded zucchini
1/2 cup chocolate chips
Preheat oven to 350°F. Line a cupcake pan with 12 paper liners or spray with an oil.
In a big mixing bowl, whisk almond flour, cacao, salt and baking soda.
In a separate bowl whisk coconut oil, maple syrup, applesauce, zucchini, and eggs.
Add the moist substances to the dry substances and blend till nicely mixed.
Stir within the chocolate chips.
Spoon the batter into your paper liners. The combination will appear runny however don’t fear.
Bake for 15 to twenty minutes till they’re agency to the contact. Take away from the oven and let cool earlier than eradicating the muffins from the pan. Deal with gently!!!
