After the Honey Yogurt Cheesecake and the Dates Bliss Balls, here comes my third recipe for the theme “Sweets without Refined Ingredients” for the Blogging Marathon #94. Keto and Low Carb are big words these days. Every second person seems to be going on Keto. Hehe… I somehow have a mental block towards that diet, but then it is one of the diets that is causing a lot of people to lose weight really quick. I firmly believe that any diet followed in moderation will do good, but totally giving up on one part of the food chain is not sustainable in the long run. Anyway, to each, their opinion… 🙂
I have some coconut flour in my pantry that I bought out of enthusiasm, only to discover that I wasn’t liking it much! I tried making pancakes with them and they became a dud. I was somehow forced to finish it. The flour remained untouched till I decided to try these muffins. I was a little apprehensive but since I had learned by then that this flour needs much more liquid to make sure it cooks well, I decided to go with it. The bake was totally amazing!
The zucchini is not even noticeable in the bake and it lends so much moistness to the whole bake. I have used stevia in these muffins, so the sweetness is very light – I wished I would have used a little more. The high chocolate flavor will make any chocolate lover go mad and no, it doesn’t taste of coconut at all! You can add some dark chocolate chips to the mix to make it even more chocolaty – I threw in half a square of Lindt 90% into each of the muffin, which miraculously disappeared when baked! Hehe… Off to the recipe…
Chocolate Zucchini Muffins | Gluten Free, Refined Sugar Free
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- A pinch of salt
- 1/8 tsp baking soda
- 3 large eggs
- 1/4 cup coconut oil melted
- 4 tbsp stevia as per sweetness
- 1 tsp vanilla extract
- 2/3 cup shredded zucchini
- 3 90 % Lindt chocolate squares
- Preheat oven to 180 degrees. Line a 6 muffin pan and set aside.
- Whisk together the dry ingredients in a bowl.
- In another bowl, whisk the eggs, coconut oil, stevia and vanilla till well blended.
- Fold in the dry ingredients into the wet ingredients till moist. Finally fold in the zucchini.
- Divide the batter into the muffin holes. Press in 1/2 a square of chocolate into each muffin.
- Bake for 30 minutes till skewer comes out clean. Cool completely before serving.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#94.