In this recipe we combine two of our favorite ingredients zucchini and chocolate to create a moist and delicious muffin.

Recipe by our Farm Chef, Carly Silberman

Yield: 8 muffins

Ingredients

  • 1 c Almond Flour
  • ½ c All Purpose Flour
  • 2 Tbsp Dutch Process Cocoa
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • ¼ tsp salt
  • 6 Tbsp Maple Syrup
  • 1 Egg
  • ¾ c Zucchini, finely shredded
  • ¼ c Chocolate Chips

Directions

  1. Preheat oven to 350° F. Grease muffin tins and set aside. In a mixing bowl, add all dry ingredients. Whisk together until there are no clumps remaining. 
  2. Add maple syrup and egg and blend together with spatula. Your dough will be thick.
  3. With a hand grater, finely shred zucchini. Stir into your batter, this will loosen it up. Fold in chocolate chips. Divided into 8 muffin tins, about 2 Tbsp of batter each.
  4. Place into oven and bake for 18-20 minutes. The muffin will gently spring back when you lightly press on the center.