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Chocolate Zucchini Muffins

So, life has been a stitch stressful at our house lately and I decided to be a nice mom and make muffins for breakfast on Sunday AM as a treat. I hopped on my Pinterest board and immediately gravitated towards this recipe I'd saved awhile back.

Originally created by Danielle Walker (if you aren't familiar with her site, you should be - so much good food!), I knew before these were out of the oven they were going to be a hit. And they were. Hugely. As in, I was worried there wouldn't be enough for breakfast because everyone wanted to taste one (I made them Saturday afternoon).

OK, so these "muffins" are totally in that "is it a muffin or a cupcake" grey zone area, but if Danielle Walker can call them muffins, then you can bet your bottom dollar I'm eating them for breakfast. :-)

I used Enjoy Life chocolate chips because they're my fav, but use whatever chips you fancy. :-) If you don't have cacao powder on hand, you could use cocoa powder instead (but really - the cacao gives it a much richer flavor).

And yes - those are totally Halloween muffin liners. In June. Don't judge.

Moist, chocolatey, packed full of flavor - and don't worry - the recipe only makes 12, so you can't overindulge too much. I highly recommend! We'll be making them again, soon!!

Chocolate Zucchini Muffins

1 TBSP coconut oil or liners

3/4 C zucchini, shredded

4 eggs, large

1/2 C maple syrup

1/2 C unsweetened applesauce

1/3 C coconut flour

1/4 C cacao powder

3 TBSP arrowroot powder

1 1/2 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp sea salt

1/2 C dairy free chocolate chips

Preheat oven to 350 degrees. Grease muffin pan or add liners.

Drain zucchini on paper towels to remove excess moisture.

Mix eggs, applesauce and maple syrup in mixer on medium until combined.

Add coconut flour, cacao powder, baking soda, cinnamon, nutmeg and sea salt and mix again on medium until combined.

Squeeze out remaining moisture from zucchini and add to the batter along with 1/4 C of chocolate chips.

Fill muffin cups 2/3 full and top with remaining chocolate chips. Bake for 22-25 minutes. Cool for 10 minutes and enjoy!

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