Chocolate & Sneaky Zuchinni Muffins
I loooove sneaking in an extra serving of veg when doing baking! Zucchini works so well as the flavour blends well and the rich chocolate takes over.
This recipe was developed in collaboration with citron for a school holiday snack!
Get the kiddies in the kitchen and bake some nourishing goodies.
Have fun!
Servings: 10 Muffins
Ingredients
50g Grass-Fed Butter
3 tbsp Coconut Sugar
1¼ cup Almond Flour
½ cup Choc Chips
¼ cup Cacao Powder
½ tsp Vanilla Extract
1 tsp Baking Powder
1 Free-Range Egg, whisked
1 large Zucchini, grated & excess water squeezed out
¼ cup Greek or Coconut Yoghurt
Melted Chocolate, optional topping
Method
1. Preheat oven to 180 degrees fan forced.
2. Beat butter & sugar until light & fluffy, add to a large bowl if not already.
3. Add almond flour, choc chips, cacao powder and stir until combined.
4. Add egg, zucchini and yoghurt, stir until thoroughly combined.
5. Divide mixture evenly into a well-greased muffin tin.
6. Bake for 30-35 minutes or until browned. Allow to rest for five minutes.
7. Top with melted chocolate.