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Chocolate Zucchini Muffins

They are soft and sweet and nutrient dense and you’ll feel great about eating them any time of the day. Enjoy them warm with a glass of cold almond milk or a spoonful of peanut butter (my personal favorite), and the satisfaction of knowing that your overspending, for once, has turned out for the best, because chocolate muffins are life, am I right?
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Dessert, Snack
Cuisine: Low-carb, Paleo (Whole30)
Ingredients Method Notes

Ingredients
  

WET INGREDIENTS
  • 2 Eggs
  • 1/4 cup Melted coconut oil
  • 1/4 cup Tahini (or almond butter)
  • 1/2 Cups Coconut sugar (or brown) For low carb sub Swerve sweetener.
  • 1 teaspoon Vanilla Extract
  • Juice from 1/2 a lemon
DRY INGREDIENTS
  • 1 3/4 cup Almond flour
  • 1/3 cup Cacao powder (cocoa)
  • 1 tsp Baking Soda
  • Dash Sea Salt
OTHER INGREDIENTS
  • 2 cups shredded zucchini (about 2-3 small or 2 medium)
  • 2/3 cup chocolate chips or chunks Lily's Chocolate Chips for Low Carb
  • 1/3 cup chocolate chips or chunks For chocolate topping

Method
 

  1. Preheat oven to 350 and grease muffin tin.
  2. Combine wet ingredients in a medium bowl.
  3. Combine dry ingredients in a small bowl.
  4. Add dry to wet ingredients and mix until combined.
  5. Fold in zucchini and 2/3 cup chocolate chips.
  6. Fill muffin tin cups with batter about 3/4 of the way up and top with remaining chocolate chips.
  7. Bake for 20-25 minutes until set (mine were done in 22).
  8. Enjoy immediately while the chocolate is gooey or re-heat in the oven for 5 minutes.

Notes

Life hack: instead of using all your muscles grating zucchini on your own, chop it and pop it in a food processor for 10 seconds and it will magically grate on its own. After shredding, (very important squeeze out most of the water in a bunch of paper towels so the muffs aren’t too wet).
For those Low-Carb and Keto folks out there: