Flourless Chocolate Zucchini Muffins
Prep time
Cook time
Total time
These rich, dark muffins are loaded with good nutrition and are not too sweet. They are best enjoyed fresh from the oven.
Recipe type: Phase 3
Cuisine: Snack
Serves: 18 muffins
  • ¼ cup plus 1 tablespoon coconut flour
  • 1 tablespoon tapioca flour/tapioca starch
  • ½ cup almond flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup coconut oil, melted and cooled, but still liquified
  • 4 large eggs
  • ¼ cup maguey sap (from the flower of the agave plant)
  • ¼ cup raw goat milk or coconut milk
  • 1 teaspoon vanilla
  • 1 cup grated zucchini (1 small to medium zucchini)
  • 3.5 ounces dark chocolate (70% or more cacao), chopped, divided in two parts
  1. Preheat the oven to 350 degrees and line a muffin pan with paper liners
  2. In a large bowl, sift together the flours, cocoa, baking powder, and salt
  3. In a smaller bowl, whisk together the coconut oil and eggs for a minute or so
  4. Add the maguey sap, goat milk or coconut milk, and vanilla and whisk to combine well
  5. Add the wet ingredients to the large bowl and mix well
  6. Squeeze the water out of the zucchini and fold into the batter mixture with half the chocolate chunks
  7. Spoon the batter into the prepared muffin cups, and sprinkle the tops evenly with the rest of the chocolate chunks
  8. Bake for 20-25 minutes, or until a toothpick comes out clean and the top springs back when pressed lightly
  9. Let cool for five to ten minutes in the pan, then transfer to a rack to cool completely
Recipe by at http://misnerplan.com/flourless-chocolate-zucchini-muffins-2/