Ingredients
1/2
cup coconut flour
1/2
cup unsweetened dark baking cocoa
1/4
teaspoon baking soda
1/2
teaspoon unrefined sea salt
6
eggs
1/2
cup coconut oil, melted
1/2
cup pure maple syrup
1
teaspoon vanilla
1 1/2
cups shredded zucchini
2/3
cup dark chocolate chips (70% cacao or higher)
Preparation
Heat oven to 350°F. Place natural parchment baking cup in each of 12 regular-size muffin cups.
In medium bowl, mix coconut flour, baking cocoa, soda and salt; set aside.
In large bowl, beat eggs, oil, syrup and vanilla with whisk. Stir in coconut flour mixture until blended. Stir in zucchini and chocolate chips. Divide batter evenly among muffin cups (cups will be full).
Bake 30 to 35 minutes or until tops spring back when lightly touched in center. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, about 30 minutes.
