ZUCCHINI CHOCOLATE MUFFINS

It’s SQUASH season !!!! 🍁

They are so good and abundant at this time of year! That’s why I thought I’d prepare a NEW RECIPE for Zucchini muffins for you!!!

Yield: 12 small or 8 medium

Ingredients:

• 1½ cups almond flour
• 1½ tsp baking soda
• ¼ cup cocoa powder
• 2 tsp ground cinnamon
• ¼ tsp pink salt
• 1 cup finely grated zucchini
• 1 large egg
• ¼ cup unsweetened vegan yogurt or plain Greek yogurt
• ¼ cup coconut oil, melted
• 2 tbsp natural liquid vanilla
• 4 tbsp unsweetened applesauce
• 1 tsp apple cider vinegar
• ½ cup chopped pecans
• 3 scoops Metagenics protein powder (60 grams of protein powder in total) (you could also use vanilla)
• ½ cup dark chocolate chips 80-90% (if you can’t find 90% chips, simply chop up dark chocolate squares)

Instructions:

1. In a bowl, mix the almond flour with the baking soda, cocoa powder, cinnamon, and salt.
2. In another bowl, beat the egg, then stir in the yogurt, coconut oil, vanilla, applesauce, and apple cider vinegar.
3. Make sure everything is well mixed.
4. Fold in the grated zucchini, protein powder, chopped pecans, and dark chocolate chips (save a few pecans and some chocolate chips for the end).
5. Using a spatula, gently mix the dry and wet ingredients.
6. Do not overmix the batter.
7. Pour the batter into muffin tins, top with the remaining nuts or dark chocolate, and bake for 35 minutes at 350°F or until a toothpick inserted into the center comes out clean.
8. Store in an airtight container in the refrigerator.

Photo credit: Nancy Bordeleau