Cooking with coconut flour is still a relatively new thing for me. My first few attempts were complete disasters. I had a cook book that was written very early in the grain-free movement and Lord bless, things have come a long way since then! There are countless resources to find really yummy recipes made with coconut flour now, and this recipe was a happy and welcome find. I really like it because, I don’t know if y’all have noticed, but most coconut flour-based recipes call for like a dozen eggs…Good grief! If I had a herd of chickens in my backyard, maybe that wouldn’t be a big deal, but I don’t, so the fact that this recipe only calls for 2 eggs was great! They also have a really great texture, which I have found is really tough to accomplish with coconut flour. Some of my failed attempts have come out either hard and dry, or kind of a gooey, mush, mealy consistency. Ew! These however, I actually made to celebrate my birthday last night. I didn’t want to have the temptation of a birthday cake sitting around the house, because I know I won’t stay out of it. The beauty of this recipe is that it doesn’t feel like a compromise, they are actually quite decadent! I added a hand full of chocolate chips to make them feel more celebratory for my birthday, and less like breakfast. And as we all know, a muffin is just a cupcake without the frosting, so if you wanted to make these for a party, you could just add some cream cheese frosting sweetened with raw honey or maple syrup.
Let me just say, this is also an ingenious way to get veggies in your kids. I have a couple of family members…who will remain nameless…who gag at the sight of any organic matter that has undergone photosynthesis or which produces chlorophyll in any form. Talk about frustrating, but honestly, they can see the little flecks of green in these things AND YET they STILL GOBBLE them up. VICTORY!!!!!!
The original recipe I found is from a blog called PaleOMG. Here is a link if you want to check it out. http://paleomg.com/moist-chocolate-zucchini-bread/
She has a print option and I actually have this recipe hung on my fridge. It has become a standby for make-ahead breakfasts and snack options. I even doubled the recipe last night and they turned out delish! Enjoy!
(BTW, this is not a difficult recipe. Everything is thrown in a bowl and mixed together, so you don’t have to worry about mixing wet ingredients in one bowl, dry in another…ain’t nobody got time fa’ dat! The hardest part is squeezing all the water out of the shredded zucchini, but think of it as an opportunity to get all your aggression and stress out.)
- 1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini…for a double recipe, I ended up using 4 small(ish) zucchinis)
- 2 eggs, whisked
- ¾ peanut butter (she calls for sunbutter, but just use whatever your allergies/sensitivities…or wallet allows.)
- ⅓ cup raw honey
- ¼ cup cocoa powder
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- Preheat your oven to 375 degrees.
- Shred zucchini with a box grater or use the chopping attachment on your food processor.
- Squeeze water from shredded zucchini…I placed mine in a tea towel, folded both long sides of the towel over the middle, then twisted both ends. Don’t be bashful…the more water you get out, the better.
- Place zucchini in a bowl with all the rest of your ingredients and combine with a hand mixer.
- I have found the easiest way to make muffins is to get an ice cream scoop with one of those wind-shield wiper type gadgets (for lack of a better description….) to fill each cup with the batter.
- I baked these muffins for around 20 minutes, checking them at 15. It seems like everyone’s oven cooks differently, so just check with a toothpick to make sure they’re not gooey on the inside.