You know those days that just keep on giving, even when you’ve asked the man upstairs to please stop?
I have the solution to those days.
Chocolate. Dark, rich, gooey, delicious chocolate.
It’s right up there with ice cream, which would probably be my first choice to dive my face into, but I’m trying to be healthier in my indulgences.
Because any dessert that you make with fruits and vegetables is considered a summer salad, right?
Not quite. A girl could dream though, and dream about these, I will!
Flourless Chocolate Zucchini Muffins
Yields 8 muffins
- 1/2 cup nut butter**
- 1 ripe medium-sized banana
- 1 egg
- 1/4 cup sweetener (swerve, honey, agave or sugar)**
- 1/2 cup unsweetened cocoa powder
- 2 Tbsp ground flaxseed
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 cup zucchini, shredded and squeezed of excess liquid
- 1/4 cup of dark chocolate chips
**I used this brand of peanut butter (amazing! but rather thick) and swerve sweetener (to make lower carb) but it didn’t allow recipe to have enough liquid so I added 1/8 cup of coconut oil, melted and 1/4 cup of water to recipe. If using honey or agave, you shouldn’t have that issue. It depends on the nut butter you use too, so if feeling that the batter is too thick- add 1/4 of water! (It won’t dull the taste, I promise)
Preheat oven to 375 degrees.
Place nut butter, banana, egg, sweetener of choice, cocoa powder, ground flaxseed, vanilla extract and baking soda into a blender. Blend until smooth.
Fold in shredded zucchini and chocolate chips.
Spray a muffin pan with nonstick spray. Pour about 1/4 cup of batter into each muffin cavity.
Place a few chocolate chips on top if desired.
Bake for 20-22 minutes until tops of your muffins are set and a inserted toothpick comes out clean.
Remove from oven and allow to cool for 10 minutes before removing from pan. Then enjoy!
These muffins may be little, but they are fierce! Have fun trying to stop at just one!
One thought on “Flourless Chocolate Zucchini Muffins”
Yummy! Those look wonderful!