Chocolate Maca Zucchini Muffins

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Author: Tisha Riman | The Nourished Mind

Ingredients

Dry Ingredients

1 1/2 cups almond flour
1/2 cup cacao powder
2 tsp maca powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt

Wet Ingredients

1 zucchini finely grated
2 eggs whisked
1/3 cup maple syrup
1/4 cup coconut oil melted
1 tsp vanilla

Toppings

1/2 cup chopped dark chocolate divided
2 tbsp cacao nibs

Instructions

Preheat oven to 350F, and line a muffin tin with 12 liners.
In a large bowl whisk together all dry ingredients.
In a medium bowl zucchini, eggs, maple syrup, melted coconut oil, and vanilla. Add in 1/4 cup of chopped dark chocolate and all of the cacao nibs.
Add wet ingredients into dry ingredients, and stir with a spoon until combined. Divide mixture evenly into 12 muffin cups, filling about 3/4 full. Bake in oven at 350F for 20-25 minutes, or until a toothpick comes out of the muffin clean.

Notes

TIP: make sure to use the fine grate side of a box grater instead of the usual, larger side to grate the zucchini. This way the zucchini will break down when baking and be almost undetectable!