Chocolate Zucchini Muffins

Gluten-free, Dairy-free, Vegan, Paleo, Nut-free option

As you may know, I'm a chocoholic. Always have been. Always will be. These Chocolate Zucchini Muffins really hit the spot. These work well as a regular size muffin but I prefer to make mini muffins so that I can just have a little treat (or maybe I have 2...maybe 3, there's no judgement here!).

​I sweetened these with only the very best maple syrup. Mountwood Maple Syrup is hands down the best maple syrup I have ever had. Lucky for me, my brother is the brains and the brawn behind Mountwood so I always have it stocked in the house! You can find out more about Mountwood here.

I usually make a vegan version of these with flax eggs but they work great with real eggs as well. ​

Ingredients

• 1 cup shredded zucchini
• 2 tbsp cocoa powder
• 1 cup almond butter (use sunflower seed butter for nut free)
• 2 flax eggs*
• 1/4 cup maple syrup
• 1/2 tsp baking soda
• 1 tsp apple cider vinegar
• 2 tsp vanilla
• 1/4 chocolate chips + extra for topping (I always use Enjoy Life brand)

​Method
Preheat oven to 350°

Grate zucchini and wrap up in a clean tea towel or paper towel. Squeeze out extra water. Add zucchini, almond butter, maple syrup, vanilla and flax eggs (see below) in a mixing bowl and stir until combined. Add in cocoa powder, baking soda and apple cider vinegar. The baking soda and vinegar will bubble up when combined, that's normal! Fold in chocolate chips

* Flax egg - To make 1 flax egg, whisk 1 tablespoon of ground flax seeds and 3 tablespoons of water together. Let sit for 5 minutes before adding to recipe. 

Line a mini muffin tin with cupcake liners and fill with mixture (almost to the top). Sprinkle additional chocolate chips on top. 

Bake for 12 minutes or until a toothpick comes out clean.