Recipe: Chocolate Zucchini Muffins

Ingredients

Preheat the oven to 350°F and prepare a muffin tin.
In a medium bowl, mix almond flour, cocoa powder, baking soda, cream of tartar, and salt.
In a large bowl, combine coconut sugar, eggs, and vanilla, then blend until lightened in color.
Stir shredded zucchini into the wet mixture until well incorporated.
Combine the dry ingredients with the wet ingredients and mix until combined, then fold in chocolate chips.
Divide the batter into the muffin liners, filling each about ¼ inch from the top.
Bake for 25 to 30 minutes, rotating the tray halfway through, until a toothpick comes out clean.
Cool the muffins on a wire rack before serving.

Servings

Calories

248

Total fat

16g

Total carbohydrates

23g

Total protein

Sodium

0mg

Cholesterol

0mg