Chocolate Zucchini Muffins
I’m always looking for ways to add more veggies into my day. Breakfast tends to be one of the hardest times of the day to add in colorful greens. I tend to add kale or spinach to smoothies and shakes but I get tired of smoothies and shakes and sometimes want to actually chew something. I found these delicious little muffins on one of my favorite websites, Against All Grain by Danielle Walker, and they were an instant hit!
Although her website is grain free and also contains many gluten free, nut free and paleo recipes, her creations are delicious! I am not particularly grain free, gluten free or paleo. I try my best to stick to unprocessed foods and whole foods because I believe they are healthier than the alternatives. Whether you are a grain free, paleo, primal or dairy free eater, there are options for everyone. Check out her site (link below) for all kinds of fabulous meals and snacks.
Chocolate Zucchini Muffins Recipe
Author: Danielle Walker
Recipe Link: Chocolate Zucchini Muffins
If you’ve got a sweet tooth but don’t want to feel guilty indulging, then these muffins are for you! These Chocolate Zucchini Muffins are moist and fluffy, plus they’re nut-free! I’m always wanting to find new ways to create yummy recipes for people who have specific allergies… like nuts and eggs. This is definitely a difficult task that I’ve taken upon myself, but I know that if it’s successful, it’s so worth it!
Nut-Free Chocolate Zucchini Muffins
PREP TIME: 15 mins
COOK TIME: 25 mins TOTAL TIME: 40 mins
- 1 tablespoon coconut oil, for greasing
- 3/4 cup zucchini, shredded
- 4 large eggs
- 1/2 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut flour
- 1/4 cup cacao powder
- 3 tablespoons arrowroot powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup dairy-free chocolate chips
For instructions: Nut-Free Chocolate Zucchini Muffins