Chocolate Zucchini Breakfast Muffins

• Vegetarian

• Produce

  • 1 1/2 cups Zucchini

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder, aluminum free
  • 3/4 cup Cocoa powder
  • 1 cup Coconut sugar
  • 1/2 tsp Sea salt
  • 2 tsp Vanilla, organic

• Nuts & Seeds

  • 1/2 cup Pumpkin seeds

• Dairy

  • 1/2 cup Coconut oil or grass-fed butter

Found on livingthenourishedlife.com

Description

Ingredients

• 1 cup coconut sugar (I use this one)
• ½ cup coconut oil or grass-fed butter
• 2 tsp organic vanilla
• 2 large eggs
• 1½ cups all purpose flour (I use Einkorn flour)
• ¾ cup cocoa powder (I like this brand)
• 1 teaspoon aluminum-free baking powder
• ½ teaspoon sea salt
• 1½ cups shredded zucchini (or about 2 medium-sized)
• ½ cup pumpkin seeds (optional for topping - substitute walnuts or pecans if you prefer)

Directions

• Preheat your oven to 350 degrees F.
• Lightly grease your muffin tin (or use some parchment cupcake liners like these).
• In a large mixing bowl, mix together the sugar and coconut oil on medium-low speed until creamy (about 30-60 seconds).
• Add eggs and vanilla, mixing on low until just blended.
• In a medium mixing bowl, stir together your dry ingredients (flour, cocoa powder, baking powder and salt).
• Slowly add the dry ingredients into your egg mixture and mix on low until just moistened.
• Add shredded zucchini and fold in until its evenly mixed.
• Fill muffin tin cups about ⅔ full with batter. Sprinkle pumpkin seeds on top.
• Bake for 22-25 minutes.
• Allow to cool completely before eating (overnight if possible).

Nutrition