Gluten Free Chocolate Zucchini Muffins
2 Med Zucchini (1 C shredded)
1 C all natural Almond Butter
2 Eggs
1/4 C Milk (Cow or Unsweetened Almond)
1 Tsp Vanilla Extract
1/4 C Unsweetened Cocoa Powder
1/4 C Lakanto Classic Monk Fruit Sweetener (or Coconut)
1/2 Tsp Kosher Salt
1/2 Tsp Baking Soda
2 Tbs Coconut Flour
1/4 C Chocolate Chips
Preheat oven to 350 Degrees F.
Grease a 12 Cup muffin pan and set aside.
Shred the Zucchini. Place the shredded zucchini in the center of a clean dish towel and squeeze out as much water as you can. In a large Bowl combine the almond butter, eggs, milk, and vanilla extract. Mix well. Add the cocoa powder, sugar, salt, baking soda and flour. Mix again and fold in the shredded zucchini.
Divide the batter evenly amongst the muffin cups. Top each with 4-5 chocolate chips.
Bake for 20 minutes or until cooked through.
Recipe by Dani Spies.