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Earlier today I twitted (or whatever the right term for that is…) that I was trying to put a dent in a HUGE zucchini we got from Jim (if he is reading this I am sure he will want credit for growing it!) by making flour-less zucchini-coffee-chocolate muffins. A few people asked for the recipe pretty soon after (gotta love social media…), so here it is! There is still A LOT of zucchini left, so I will be making lots of stuff with Zucchini in the next few days…

I did, however, realize that I was somewhat (unintentionally) misleading people by saying that the muffins are flour-less. They are made with coconut and almond flours… So technically there is flour in them, just not your traditional kind of flour. That makes these muffing both grain free and gluten free.

What you need

• 1 cup almond flour
• 1/2 cup coconut flour
• 2 eggs + 1 egg white (that egg white makes a huge difference, it helps the muffins rise a bit more than your typical grain free baked goods)
• 1.5 cups shredded zucchini
• 1 tbsp honey
• ~1/8 cup almond milk (you might need a bit more, go by feel once everything is combined to make sure the mixture is the right consistency)
• 1/2 cup melted butter
• 1/4 cup cocoa powder
• 1/4 tsp coffee extract (play with this based on personal preference)
• 1/2 tsp cinnamon
• Pinch of salt

I really wanted to add some dark chocolate chips too, but didn’t have any and was too lazy to go to the store just for that.

The how to is pretty simple…

• Mix wet ingredients in one bowl and dry ingredients in a second bowl, then add the wet ingredients to the dry ingredients and mix until combined well.
• spoon into a standard size muffin tray (I line the tray with paper cups)
• Bake for 20-25 min at 375

Let these cool a bit longer than you would with ‘normal’ muffins… And tell me what you think once you have made them!

*Editors note: based on feedback from a few people, the baking time may vary a bit. You might need to bake them for a bit longer than I did, depending on your oven settings. It seems like grain free muffins/loafs takes a bit longer to bake compared with ‘normal’ baked goods…

As requested, the nutrition info (for 1 muffin) is:

Calories: 194.8Kcal / CHO: 12g / Fiber: 4.6g / Protein: 4.9 / Fat: 14.8

If you want to cut down the fat content of these, sub the butter for either more almond milk or apple sauce (although the latter will increase the sugar content. I guess it depends on preference and goals…).