If you are trying to avoid nuts, dairy, grain and/or gluten, these muffins are for you! The chocolate-y delights are also a sweet option if you are looking to cut down on sugar. I am trying to avoid all of the above because I am having some Crohn’s Disease symptoms. In fact, I am writing this blog as I come off a 5-day liquid diet (I now fully understand the feeling of being “hangry”).
As always, there is a positive that comes out of every bout of inflammation. This current flare-up has encouraged me to take my gluten-free diet to the next level by also avoiding grain, starch, sugar, and processed foods. Yes, I am basically going to be eating like a cave man (Eh-em, cave woman). Even though I am already avoiding most processed foods, this is going to be a challenge. I love sugar, rice, potatoes, and tofu, all of which I will have to give up.
The chocolate zucchini muffins are my way of slowly learning to bake within the parameters of my new diet. This recipe comes from a cookbook called Against All Grain by Danielle Walker. The muffins have cacao powder and dairy-free chocolate chips, so they are not completely free of processed foods. However, it is a good start if you want to slowly start cutting out grain, gluten, and dairy. Baby steps.
Chocolate Zucchini Muffins
This recipe is from Against All Grain by Danielle Walker.
PREP TIME: 15 mins
COOK TIME: 25 mins TOTAL TIME: 40 mins
- 1 tablespoon coconut oil, for greasing
- 3/4 cup zucchini, shredded
- 4 large eggs
- 1/2 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut flour
- 1/4 cup cacao powder
- 3 tablespoons arrowroot powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup dairy-free chocolate chips
- Preheat the oven to 350°F. Line a muffin tin with baking cups or grease with coconut oil.
- Place the shredded zucchini on a tray lined with a paper towel to drain some of the moisture while you prepare the batter.
- Place the eggs, maple syrup, and applesauce in the stand-mixer and mix on medium speed until combined.
- Add the coconut flour, cacao powder, arrowroot powder, baking soda, cinnamon, nutmeg, and sea salt and mix again on medium speed until combined.
- Wrap the paper towel around the zucchini and give it a light squeeze to remove excess moisture and fold it into the batter along with 1/4 cup of the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each 2/3 of the way full. Sprinkle the remaining 1/4 cup of the chocolate chips on top. Bake for 22-25 minutes. Cool in the pan for 10 minutes, then on a wire rack until completely cool.
You may also be interested in “Less Lactose, More Probiotics: How to Make Homemade Yogurt” and “7 Indian Spices With Incredible Digestive Benefits.”