Chocolate Zucchini Muffins (Paleo, Gluten Free, Grain Free)

12 standard portions

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Ingredients

• 2½ cups finely ground almond flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• ¼ teaspoon Diamond Crystal kosher salt
• 1 cup coconut sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1¾ cup shredded raw zucchini ((use the large holes on a box grater))
• ½ cup dark chocolate chips

Method

1. Heat oven to 350°F with the rack in the middle position. While the oven is heating up, line a 12-cup muffin tin with parchment muffin liners or grease well with ghee or coconut oil.
2. In a medium bowl, combine the almond flour, unsweetened cocoa powder, baking soda, cream of tartar, and salt. Whisk well.
3. In a separate large bowl, add the coconut sugar, eggs, and vanilla. Use a hand mixer on medium high to blend together until the sugar is fully incorporated and the liquid lightens in color to a lighter brown, about 2 to 3 minutes.
4. Stir the grated zucchini into the bowl of wet ingredients.
5. Next, add the dry almond flour ingredients to the bowl of wet ingredients and use a silicone spatula or wooden spoon to mix everything until combined. Stir in the chocolate chips.
6. Divide the batter evenly into each muffin liner. Fill each muffin cup until the batter reaches about ¼ inch from the top. If desired, dot the top with additional chocolate chips.
7. Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.
8. Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool completely.