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Nut-Free Chocolate Zucchini Muffins

Nut-Free Chocolate Zucchini Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Desserts, Snacks
Servings 1 dozen

Ingredients
  

  • 1 tbsp Coconut oil for greasing
  • 3/4 cup zucchini shredded
  • 4 large Eggs
  • 1/2 cup Maple Syrup
  • 1/2 cup unsweetened applesauce
  • 1/3 cup Coconut Flour
  • 1/4 cup cacao powder
  • 3 tbsp arrowroot powder
  • 1 1/2 tsp Baking Soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp Sea Salt
  • 1/2 cup dairy free chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Line a muffin tin with baking cups or grease with coconut oil.
  • Place the shredded zucchini on a tray lined with a paper towel to drain some of the moisture while you prepare the batter.
  • Place the eggs, maple syrup, and applesauce in the stand-mixer and mix on medium speed until combined.
  • Add the coconut flour, cacao powder, arrowroot powder, baking soda, cinnamon, nutmeg, and sea salt and mix again on medium speed until combined.
  • Wrap the paper towel around the zucchini and give it a light squeeze to remove excess moisture and fold it into the batter along with 1/4 cup of the chocolate chips.
  • Divide the batter evenly among the muffin cups, filling each 2/3 of the way full. Sprinkle the remaining 1/4 cup of the chocolate chips on top. Bake for 22-25 minutes. Cool in the pan for 10 minutes, then on a wire rack until completely cool.