These light and fluffy Chocolate Zucchini Muffins are the perfect pairing to satisfy your sweet tooth and acceptable to eat at any time of the day! 😍🍫

Ingredients

• 1 cup peeled, shredded and drained zucchini (about 2 medium zucchinis)
• 2 eggs
• 2 cups paleo baking flour
• 1/2 cup coconut sugar
• 1/4 cup black cocoa powder
• 1/4 cup almond milk
• 2 tablespoons olive oil
• 1/2 teaspoon baking soda
• 1/3 cup dark chocolate chunk
• pinch of salt

Directions

1. Preheat oven to 350 degrees F. Line a muffin tin with silicone muffin liners or paper liners then spray with oil spray. 
2. Peel zucchinis, finely shred them then use paper towels or a nut milk bag to squeeze out all the excess water.
3. In a large mixing bowl, mix together all ingredients until completely combined. Use an ice cream scoop to scoop out the batter into 12 muffins.
4. Bake for 25-30 minutes, until a toothpick comes out clean from the middle of each muffin. Let cool for a couple minutes before removing from liners.

Recipe courtesy of PaleOMG