Dark Chocolate Zucchini Muffins
Chocolate, chocolate, chocolate. AND greens?! Okay, yes, please. I made these Chocolate Zucchini Muffins and they are 100% husband approved. These tasty chocolate cups make the perfect dessert, but because they have a low-glycemic index, they can be served for breakfast or snack without worry. The muffins are quite moist and packed with cacao powder, a superfood. Cacao powder is a staple in my diet. There are numeroud benefits for this tasty superfood. Enjoy chocolate with cacao 70% or higher to retain its full benefits.
What is Cacao powder?
This superfood is the raw form of dark chocolate that comes from seeds of the fruit of the cacao tree. It is made by grinding cacao nibs to a powder which can easily be used in baking, smoothies, and oats. Cacao powder is loaded with antioxidants that prevent heart disease and lower your cholesterol. It also contains a compound that provides caffeine which boosts energy levels without the crash. Hey girls, Cacao is a source of magnesium which seems to help with PMS symptoms, so eat up babe.
Some health benefits of Cacao:
- Packed with antioxidants
- Boosts metabolism and energy
- Improves muscle and nerve function (form of magnesium)
- Keeps you full longer (high in fiber)
- Elevates mood (contains the compound phenylethylamine)
- ...and so many more!
Chocolate Zucchini Muffins
3/4 cup oat flour
2 scoops chocolate protein (~1/3 c)
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 tbsp cacao powder
1 egg white
1/4 c agave
1/2 cup plain greek yogurt
1/2 cup almond milk
3/4 cup shredded zucchini
86% cacao chips (I added 1/2 c)
Place oats in a blender or food processor. Blend until oats turn to flour texture. Place the rest of the ingredients (except the zucchini) in the processor and pulse until fully combined. Shread zucchini into thin pieces using a grater. Add to mixture and mix with a spoon.
Line a muffin tin with cupcake holders. Evenly distribute the mixture into 6 tins. Bake at 350 for 20-25 minutes.
Makes 8 muffins.