Chocolate Zucchini Muffins
1 1/3 cups almond flour
1 Tbsp arrowroot
1/2 cup Droste Cocoa Powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup maple syrup
1/3 cup + 1 tbsp avocado oil
3/4 cup organic brown coconut sugar
1 tsp vanilla extract
1 tsp apple cider vinegar
16 oz shredded zucchini makes about 1 heaped cup after squeezing
1 cup Hu Kitchen keto chocolate chips
Preheat the oven to 350˚F. Line muffin pan with parchment paper liners.
Sift the flour, arrowroot, cocoa, baking powder, baking soda, and salt into a mixing bowl and whisk together.
To a measuring jar add the maple syrup, oil, sugar, vanilla extract, apple cider vinegar, eggs. Mix to combine.
Pour this mixture into the flour mixture and stir until just combined. Then fold in shredded zucchini, make sure it is slightly squeezed and chocolate chips. The batter should be thick but still pourable as shown in the step-by-step pics.
If it’s too thick add a tiny bit more non-dairy milk.
Fill the batter into your prepared pan. Optionally, top with more chocolate chips.
Bake for about 25-30 minutes, or until a toothpick inserted in the middle comes out mostly clean with some melted chocolate chips attached.
Let cool in the pan completely.