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Chocolate Zucchini Muffins

5.24.2019

 

 

 Our garden is flourishing with  Zucchini during these summer months. They grow so fast sometimes it is hard to catch them all in time. Check out the images below to see how one zucchini grew far to big in the garden, kept us laughing for days! 

 

After a growing this vegetable on my own, I wanted to learn about the beauty benefits that came with eating this summer squash. If you want to skip to the recipe scroll past the images to start: 

 

    My favorite Beauty Boost from this green summer squash is what it does for your eyes. When you add zucchini  into your diet it helps your eyes shine bright and clear!  Containing high of two antioxidants zeaxanthin & lutein. These two are known in preventing eye disease, such as macular degeneration. If you're a T1D (like myself) eye health is extremely important!

"The eye is the lamp of the body. If your eyes are healthy, your whole body will be full of light."

-mattew 6:22

 

 

 

 

Makes 24 Mini Muffins:

 

Ingredients:

1 Cup, Paleo Baking Flour Blend (not paleo pancake blend)

1/2 Cup Cacao Powder

1/2 tsp  Baking Soda

1/4 tsp Salt

2/3 Cup Granulated Sweetener (I use the brand linked below)

1/3 cup Mini Chocolate chips

1 tsp Vanilla Extract

2 large Eggs (or flax eggs)

2 TbL Unsweetened Applesauce

2 TbL Coconut Oil (melted)

1 cup Grated Zucchini (ringed out)

 

 

Directions:

Preheat oven to 350 Degrees and prepare mini muffin tins with nonstick spray. 

  1. Start by grating zucchini to your satisfaction (I like it finely grated) then, place on a paper towel squeezing out about 80% of the water out. Measure out 1 cup of the grated zucchini and Set aside until last step. 

  2. Mix all dry ingredients in one bowl and mix my wet into another.

  3. I pour wet into dry and start to mix. Lastly, Incorporate the finely grated zucchini into the batter. *Try not to over mix this will cause a dense muffin* 

  4. Your dough should be similar to bread batter (thick)

  5. Fill 24 mini muffins and bake at 350 degrees For 20-25 min. 

Serve warm or at room temp. You will catch yourself coming back to serve yourself 3, 4 or (if you like me) 5 times!  Once you know there is veggies in it, why not come back for more!? 


Notes *If you want even lower carb you can use 1/2 cup paleo baking flour + 1/2 cup almond meal. Also, If you use a flax egg you might need to increase bake time for a few more min. And the muffins wont rise the same but will be just as delicious! *

To Learn More about the products I used in this recipe, check out the links I have attached above! 

-xo Charlotte Faith 

 

As a amazon associate I only earn from qualifying purchases,

so clicking the link, nor purchasing cost you any thing extra!

You can trust, I try and find you guys the best prices online

  

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