When made straight from the recipe, they are moist and delicious but not very sweet. For non-primal eaters, you may want to either add some raw honey to the batter or serve it on the side with the baked muffin — a little drizzle goes a long way.

Rich and chocolatey, yet light and fluffy.

  • 3 small zucchini, grated finely
  • 6 eggs
  • 1 cup coconut flour or almond flour (I used 1/2 cup of each)
  • 1/2 Tbs. baking powder
  • 1 Tbs. cinnamon
  • 1/2 cup unsweetened cocoa
  • 1/2 cup melted coconut oil or butter
  • 1/2 tsp. salt (unless you’re using salted butter)
  • Some chopped nuts and coconut flakes for topping
  • Raw honey, maple syrup or stevia to taste (optional)

Preheat oven 325 degrees. Line and a muffin tin with aluminum muffin cups so the muffins will slide right out. If you use paper cups, they will stick. Alternately, you can heavily grease the pan with coconut oil or butter.

Separate the eggs, placing yolks in a large mixing bowl and whites in a medium bowl for whipping. Whip whites until fluffy. In the large bowl, combine zucchini, egg yolks and oil.

In a separate bowl, sift together the flour, cocoa powder, baking powder, cinnamon and salt. Add the flour mixture to the zucchini mixture, and stir until combined. Fold the whipped egg whites into the batter carefully, then drop the batter into the muffin cups, filling them almost to the top.

Sprinkle with nuts/flakes, and bake for at around 50 minutes, watching carefully for burning. The mixture’s density means that it will cook quite slowly, but if you see burning happening before the muffins bounce back when prodded with a finger, turn the heat down allow the center to cook slowly.

Serve warm with honey on the side (optional), then refridgerate any leftovers. Makes 12 muffins.

Originally found at Girl Gone Primal
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