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Bakery Style Choco-chip Zucchini Muffins
Preheat oven to 350. Shred zucchini, I used the "fine" setting in my food processor but you could also use a cheese grater. You need 2 cups dried so that's about 2 small zucchini or 1.5 large zucchinis. Once shredded squeeze out most of the water. You don't have to squeeze out 100% of the liquid but the zucchini will be pretty wet so get a good amount out. I used a nut milk bag for this (similar t. . .
Prep Time: 00:15
Cook Time: 00:20
3/4 cup almond flour
3/4 cup coconut flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
pinch of sea salt
optional: collagen peptides for added protein & gut benefits (i did about one quarter cup)
4 pasture raised eggs
2 cups finely shredded zucchini, water removed
1/3 cup nut butter of choice (i used creamy cashew butter since it's a very neutral flavor and texture)
1/3 cup liquid sweetener (honey, maple syrup etc. ) i actually used date syrup in these but i know most people don't have that so the above are fine
3 tbsp melted coconut oil
1 tsp vanilla extract
1/2 tsp apple cider vinegar (could sub lemon juice)
3/4 cup dark chocolate chips
1Preheat oven to 350.
2Shred zucchini, I used the "fine" setting in my food processor but you could also use a cheese grater. You need 2 cups dried so that's about 2 small zucchini or 1.5 large zucchinis. Once shredded squeeze out most of the water. You don't have to squeeze out 100% of the liquid but the zucchini will be pretty wet so get a good amount out. I used a nut milk bag for this (similar to cheese cloth) since it wastes less paper than paper towels but you can use another method.
3Mix dry ingredients in a large bowl or stand mixer then fold in wet ingredients (except chocolate chips) until well combined. Fold in chocolate chips at the end.
4Line a 12-muffin tin with liners or spray. Scoop even amounts into each muffin tin. I used a standard ice cream scoop for this and each muffin was about one heaping scoop. Also note that you want to fill the muffin tins most of the way ... they come out big :)
5Bake for 22-25 minutes until a toothpick comes out clean. Let cool (or don't) and enjoy! I love topping mine with some nut butter.
Once fully called store in the fridge, any baked good with fresh veggies or fruit will mold if left out on the counter (ex: zucchini)
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