Unrefined Living

maintaining a healthy balance of the mind, body, and plate


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Chocolate Zucchini Muffins

This summer is our first summer having a garden.  I am definitely not the one who maintains it, I tend to inadvertently kill all living things that aren’t people (i.e. plants and bugs).  Anyway, our zucchinis are insanely huge.  If I didn’t know better, I would think they are fed steroids.  But I can assure you that’s not the case, they are totally organic!!!

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So what to do with a bunch of overgrown greens?  Make healthy desserts…duh!  I am addicted to zucchini bread, zucchini pasta, zucchini muffins, zucchini tots, zucchini fritters (tonight’s experiment)…..pretty much zucchini everything!  I follow a recipe for zucchini bread that I love, and will post soon.  However, this go ’round I tried something different.  I thought muffins would be easier to transport and maybe, just maybe, I will stop at one muffin as opposed to eating half-a-loaf!  I must say, these muffins are pretty darn good, and pretty darn simple.

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What you will need:

  • 1 1/2 cups shredded zucchini (remove excess water)*
  • 2 eggs
  • 3/4 cup nut butter (I mixed sunflower seed, almond, and peanut butters)
  • 1/3 cup sweetener such as [raw] honey, maple, agave, coconut sugar (I used honey)
  • 1/4 cup cacao powder
  • 2 tbsp coconut flour
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 cup dark chocolate chips
  • 1/4 cup walnuts (or any other nut, or omit)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • dash of salt

Preheat oven 375 degrees. In a large bowl mix ingredients, adding the chocolate chips and walnuts last.  Line muffin pan with cupcake liners (or spray pan, but I don’t enjoy fighting to get my muffins out!)  Fill 2/3 of each liner with mixture.  I overfilled mine and got 11 muffins.  Bake for 18-25 minutes using toothpick to test when they are ready.  It really depends on your oven, I tend to under bake because I like mine moist 🙂  Cool for a few minutes and either enjoy plain, or top with homemade chocolate sauce.

I don’t usually do this, but this time I removed the excess water from the zucchini by wrapping in a clean towel and ringing it out well.*

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