Remember that gigantic zucchini I plucked from my garden the other day? I have to admit it gave me a bad hankering for zucchini bread,
and with our current delicious Beauty Foodie contest going, I also have chocolate and nuts on the brain. So last weekend I experimented with creating a gluten-free, grain-free, dairy-free zucchini muffin that also had the yumminess of chocolate and nuts. Here’s what I came up with:
Practically Paleo Chocolate-Zucchini Muffins: Grain-free, dairy-free, and sugar-free (unless you want to live a little*)
- 1 cup organic almond butter
- 3 tbsp of cacao powder (get the good stuff here)
- 1 cup shredded zucchini, pressed and drained of excess water
- A pinch of sea salt (my favorite baking salt is here.)
- 2 large organic, cage-free eggs
- 3 tbsp grade b maple syrup (good stuff is here)
- 1 tbsp vanilla extract or rum
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- A small handful of fair trade chocolate chips (get ‘em here or avoid them if you want this recipe to be Paleo and sugar-free)
Preheat your over to 400 degrees.
Get out your old school box grater or your shredding attachment on your food processor and go to town on that zucchini. That behemoth from our garden was so big that we had leftovers enough for zucchini-in-curried-rice, zucchini-in-omelets, and zucchini-in-egg-muffins all this week. We have 7 more zucchini ripening in our tiny front yard vegetable garden. Anyone need zucchini?
I’ve stated in other recipes that I am not interested in ingredient segregation due to the additional dishes and the fact that I’ve got better things to do than to wash two bowls when I could only wash one. You may love mixing your dry ingredients in one bowl and your wet ones in another. If so that is probably just one of the many reasons that you’re a better baker than I am. But if you’re like me you’ll want to:
Mix almond butter, cacao powder, drained zucchini, and salt in your bowl. Add your eggs and beat them in.
Next, add maple syrup and vanilla extract or rum and mix in.
Add your baking soda and then your apple cider vinegar. Watch as you recreate a science fair volcano experiment right in your own mixing bowl!
Mix everything well and then *incorporate your chocolate chips. Or don’t. I like mine on top. You may want to skip them altogether. That’s okay. We can still be friends.
Ladle your batter into a lined or greased muffin tin (I used cupcake papers with a delightful Easter Bunny motif but you could just as easily grease your pan with coconut oil). Bake them for 20-25 minutes. Use a toothpick to test for gooiness, and when it comes out clean you are done.
These muffins come out beautifully- not too terribly sweet and not very oily, but full of protein and veggies and a bit of my favorite food group which is of course chocolate. They are tasty right out of the oven but I found out the next day that they taste even better in my quiet, calm office surrounded by spa swag and dipped in a cup of masala chai from the Chai Cart.
Kirsten Quint Fairbanks is health coach and holistic living expert who loves offering real-world holistic coaching for people who want to consciously cultivate big lives that get them totally fired up. Kirsten lives happily, works gratefully, home-schools secularly, dances inexpertly, paints badly, cooks traditionally, and nurses on cue in the San Francisco Bay Area. She believes that good food can change your life. Read more about her here.