When the garden (or local farmer’s market) hands you an abundance of zucchini, there’s only one thing to do—make muffins! The squash keeps the batter moist, and pairs perfectly with cacao powder and chocolate chips. Pro tip: Bake these Paleo-friendly muffins ahead of time—they’re more fudge-y and flavorful the next day.
Yield: 12 muffins
Active Time: 8 minutes
Total Time: 30 minutes
1/2 cup almond butter
1 ripe medium-sized banana
1 large egg
1/4 cup raw honey
1/4 cup cacao powder
2 tablespoons chia seeds
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup shredded zucchini, squeezed of excess liquid
Scant 1 cup dark chocolate chips, plus more for sprinkling on top
Preheat oven to 375 degrees and line a muffin pan with baking cups.
Add almond butter, banana, egg, honey, cacao powder, chia seeds, vanilla extract, baking soda, and salt to a blender and blend on high until batter is smooth and creamy. Transfer to a medium-sized bowl and stir in shredded zucchini and chocolate chips.
Divide batter between muffin cups, filling each about 3/4 full. Sprinkle tops with additional chocolate chips, if desired. Bake 20 minutes until muffins are set. Allow to cool in pan. Store in an airtight container.
Photo credit: Paul Delmont
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