These grain-free, almond flour chocolate muffins are excellent to make when you have garden zucchini that needs to be used up! Add about a half of a cup of dark chocolate chips to the batter for added chocolate richness! They can also be topped with a Chocolate Avocado Frosting and served as a healthy grain-free cupcake if desired.
Ingredients
Dry Ingredients
2¼ cups
blanched almond flour
(gently packed)
½ cups
tapioca flour
½ cups
cacao powder
2½ teaspoons
baking powder
½ teaspoons
sea salt
Wet Ingredients
3 large
eggs
¾ cups
coconut sugar
⅓ cups
avocado oil
2 teaspoons
vanilla extract
2 cups
grated
zucchini
