Tis’ the season for baseball-bat size zucchini, right? The humidity has been like soup here in Chicago, so my zucchini plants are gargantuan. After a few fails, these delicious gluten and (mostly) grain-free chocolate zucchini muffins are one for the recipe box. They are low in sugar and loaded with chocolate flavor. The Kerrygold butter adds a great texture, but if you are dairy/casein-free feel free to sub out coconut oil.
I plan to make all types of gluten-free and some grain-free zucchini bread this summer-both sweet and savory.
1 cup shredded zucchini
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 cup Kerrygold* butter
3 pastured-raised or organic eggs
1 tsp of Apple Cider Vinegar
2 Tbsp Grade B maple syrup
1/4 tsp sea salt
1/4 tsp baking soda
*I only buy Kerrygold, because it’s from grass-fed cows. (Good price to be had at Costco, if not it’s $$$)
0.) Preheat your oven to 350 degrees.
1.) Shred zucchini, and attempt to drain out as much excess water as possible. You toss it in a colander and press like mad with cheesecloth. Or tie it in the cheescloth and get all your anger out.
Note: All “mixing” and “beating” should be done the old-fashioned way: by hand. Muffins are finicky little princesses who come out like rocks if you over-beat/stir them.
2.) Beat eggs, butter, syrup, ACV until creamy.
3.) Mix coconut flour, cocoa powder, salt, and baking soda until combined. Slowly, fold this mixture into the wet ingredients.
4.) Then, fold in your zucchini.
5.) I use my ice cream scoop to fill the silicone baking cups I have about 2/3 of the way. Next time I’ll shoot for 3/4 of the way to get more of a real muffin top. Don’t worry about your muffin top when eating these goodies…they are loaded with goodness, rather than crap.
6.) Bake for around 18-22 minutes. They are done when the tops spring back.
Makes 8ish muffins.
Enjoy. Stay tuned for my zucchini pizza bread muffins, or how-I-sneak-more-veggies-into-my-sons…