zucchini olive oil chocolate chip muffins
coconut flour muffins made with zucchini and olive oil, and of course, refined sugar free chocolate chips. easily sub raisins!
Servings: 14 muffins
Ingredients
- 1 cup coconut flour
- 1 cup honey
- 1 cup shredded zucchini, drained of excess moisture i squeeze out the shredded zucchini in a paper towel or cheese cloth to remove excess water; do this after you've measured 1 cup.
- 3/4 cup preferred olive oil sub coconut oil
- 6 eggs
- 1 tbsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup refined sugar free chocolate chips i use hu kitchen gems and cut into pieces. you can also sub raisins or cut up pieces of medjool dates!
Instructions
- if you haven't already, start by preparing your zucchini by peeling it and then shredding it, measuring out about 1 cup. once you have your cup of shredded zucchini, squeeze out the excess water by wrapping it in a few pieces of paper towel and squeezing it between your hands or else doing the same with it wrapped in a cheese cloth.
- preheat oven to 350.
- in a large bowl, place your coconut flour, baking soda, and cinnamon and combine.
- add in the zucchini and the rest of the wet ingredients (honey, oil, vanilla), before ending with the eggs and continue to combine well.
- finally, fold in your chocolate chips until well dispersed. let sit for five minutes while you prepare your muffin tin.
- prepare a muffin tin by lining each with a parchment paper cup or a reusable silicone cup.
- scoop muffin batter into each cup until almost full.
- bake at 350 for 25-30 minutes. makes approximately 14 muffins.
- allow to cool completely before attempting to remove from the tin/cups.
- store in the fridge or freezer.