I think it’s that time of year when those who garden are starting to realize, what am I going to do with all of these zucchinis? Now I don’t have a garden but after purchasing 3 zucchinis to make raw wraps my mom brings over a huge zucchini from her garden that I couldn’t turn down. So now with this abundance of green delciousness I am suddenly stumped on how to use them up. Then it occurred to me to start preparing meals/snacks for school (which starts in only 4 weeks- eek)
After researching 100+ recipes with zucchini bread/zucchini muffin/gluten free zucchini bake… I finally came across this recipe which I had to try. I wanted something grab and go, low sugar and that needed a lot of zucchini. This recipe calls for 3 cups and packs that into 24 muffins! Well I tweaked this a bit and made it even healthier but I ended up with 12 large muffins and around 10 mini muffins.
While mixing the ingredients together, I had some Endangered Species dark chocolate mint staring at me saying,
“Why haven’t you eaten me yet?? It’s been almost 5 days and I am only 1/3 gone. Are you ill?”
So then I had a lovely aha moment and thought I will make these chocolate minty flavored. But that still wasn’t enough. Then I glanced over at the coffee machine, fingers crossed and… YES, just a splash of coffee enough to add a mocha essence ;)
So after a splash a coffee, a drop of mint extract and almost an entire bar of mint dark chocolate, I impatiently awaited my timer to go off so I could
taste inhale 1, 2, 3 mini muffins
They had all the coconutty, minty, chocolate flavor I had hoped with little specs of green throughout. I love healthy, sweet treats and they will be perfect for those stressful school mornings, late night study sessions and everything in between! So go grab your overfollowing stock of zucchinis and get baking!
Go here for original recipe:
My Tweaked Version:
1/2 cup coconut flour, may need a bit more depending on water content of zucchinis
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
3 tbsp cocoa powder
1/4 cup coconut oil
2-4 tbsp cold brewed coffee
1/4 cup apple sauce
1/4 cup coconut sugar
3 cups grated zucchini
1 tsp mint extract
1 tsp vanilla extract (we are inseparable)
1 bar mint dark chocolate chopped
Directions: Preheat oven to 350 degrees, grease 2 muffin tins
-Mix all dry ingredients except sugar with whisk to remove any clumps.
-Add eggs one at a time, then sugar and then beat in the rest of ingredients except zucchinis and chocolate.
-Hand stir in zucchini and chocolate. Add coconut flour if it seems too wet.
-Evenly distribute in muffin tins and bake for 20 mins. Allow to cool for 5-10, pop them out and allow to cool completely if you are freezing like me. Otherwise attempt not to gobble up your super low carb, low sugar and still super yummy mint mocha muffin!
These would be a great sneaky snack for picky kids who don’t like their greens!
“Oh hey there, moist, chocolate minty delight!” :)