Chocolate Zucchini Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 large eggs

1/4 cup coconut oil (slightly melted)

1/3 cup honey

1 teaspoon vanilla

1 teaspoon vinegar

2 Tablespoons milk

2 cups almond flour

1/3 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup shredded zucchini

3/4 cup chocolate chips

Directions

Preheat Oven

Preheat the oven to 350 Fahrenheit.

Prepare Muffin Tray

Line a muffin tray with liners and set aside.

Mix Wet Ingredients

In a medium mixing bowl, whisk together all wet ingredients (eggs, oil, vinegar, honey, milk, and vanilla).

Whisk In Dry Ingredients

Whisk in the dry ingredients.

Fold In Chocolate Chips & Zucchini

Fold in the chocolate chips and zucchini.

Let Batter Rest

Let the batter rest for 10 minutes. This will keep the muffins fluffy.

Fill Muffin Pan

Transfer to the muffin pan, filling each cupcake cavity about 3/4 of the way up. Top with extra chocolate chips if desired.

Bake for 25 minutes or until a toothpick comes out clean.

Let Cool

Remove from the oven and let cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling.

Nutrition

• Serving Size: 1 Muffin
• Calories: 260 kcal
• Total Fat: 19 g
• Saturated Fat: 8 g
• Unsaturated Fat: 1.4 g
• Trans Fat: 0.01 g
• Cholesterol: 47 mg
• Sodium: 127 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3 g
• Total Sugars: 13 g
• Protein: 7 g