If you were to ask me what my favourite vegetable is, I would probably say zucchini. I love how versatile it is from making something savory like zoodles, or what we are making today: chocolate zucchini muffins. It is good cooked or raw and has a mild enough taste to be used in baking.
Let’s get into the star of the show: Zucchini.
Benefits Of Zucchini
Zucchini. This versatile vegetable can help aid in weight loss because of its fiber and high water content. It also helps prevent cardiovascular disease and can give relief of arthritis symptoms. Even more, it has high anti-inflammatory properties, so load up!
Now, back to the good part, or the yummy part that is. Chocolate zucchini muffins. The zucchini adds so much moisture to this recipe and the cocoa, well that is self-explanatory. Plus they are full of healthy fats from the almond butter. Also, they are full of fiber from the flaxseed, which also gives you a dose of omega-3’s.
Chocolate Zucchini Muffins (Gluten Free & Paleo)
Servings: 8 muffins
1/2 cup almond butter
1 egg (or chia egg: 1 tbs chia to 3 tbs water)
1/4 cup honey
1/4 cup unsweetened cocoa powder
2 tbsp ground flaxseed
1 tsp vanilla
1/2 tsp baking powder
1 cup zucchini
Shred zucchini with a grater and squeeze excess water out.
Add shredded zucchini to bowl.
Mash banana in a small bowl with a fork.
Add in almond butter, mashed banana, egg or chia egg, honey, cocoa powder, vanilla, flaxseed and baking powder.
Fold ingredients together until combined.
Split into muffin tins.
Bake at 375F for 25 minutes or until toothpick some out clean.
What is your favourite way to eat zucchini? Let me know in the comments!