INGREDIENTS
1 + ¼ cup blanched almond flour
⅓ cup cocoa powder – unsweetened
1 teaspoon baking soda
½ teaspoon kosher salt
1 large egg – lightly whisked
⅓ cup maple syrup
¼ cup unsweetened applesauce
¼ cup creamy almond butter
¼ cup non-dairy milk – like almond or coconut milk
1 tablespoon olive oil or coconut oil
1 teaspoon vanilla extract
1 cup shredded zucchini – with the extra water squeezed out
⅔ cup chocolate chips – plus more for topping
INSTRUCTIONS
Preheat the oven to 400 degrees F and line a 12-cup muffin pan with muffin liners. Set aside.
Prepare the zucchini: shred the zucchini using a box grater. Place the shredded Zucchini into a clean kitchen towel and wring out the extra water from the zucchini. Set aside.
In a medium size mixing bowl, mix up the dry ingredients: almond flour, cocoa powder, baking soda and salt.
In a separate mixing bowl mix up the wet ingredients: egg, maple syrup, applesauce, almond butter, milk, olive oil, vanilla extract.
Combine the wet and dry ingredients and mix well then fold in the shredded zucchini and chocolate chips.
Divide the batter evenly between 12 muffin cavities of a 12-cup lined muffin pan and bake at 400 degrees F for 22-25 minutes.
Remove, let cool and enjoy these incredible chocolate zucchini muffins!
