Chocolate Zucchini Muffins

I’ve made a lot of muffins in the 8 years I’ve been blogging. Actually, one of the first recipes I ever made for the blog was a muffin recipe. And I’m happy to say that my recipes have come a long way since 2011. And this one is officially my favorite muffin recipe to date! It’s the lightest, fluffiest, richest muffin ever. I love it so much. I don’t know why I don’t put zucchini in every baked good. I also made the muffins with Bob’s Red Mill Paleo Baking Flour and they couldn’t be more perfect because of it. Since I know someone will ask – no I don’t know if just almond flour or coconut flour or any other flour will work in this recipe. Because I haven’t made it that way. I’ve only created the recipe this way and I highly recommend trying it this exact way! You can also order the baking flour on Amazon if you can’t find it in your store! When in doubt, Amazon it.

So enough about muffins, let’s talk about the weekend! My SIL and I drove up to Beaver Creek for a night stay at The Ritz-Carlton Bachelor Gulch and can I just say, THAT RESORT IS AMAZING!! Here’s the thing – I kind of hate going to the mountains. I grew up going to the mountains, snowboarding every weekend, and sitting in traffic for a quarter of my life. I’ve also almost driven off the road and plummeted to my death in the mountains during blizzards. So me and the mountains just don’t get along anymore in my 30’s. The last place I want to die is in the cold. I’d much rather save my money, save my life, and save my toes from being freezing cold. BUT, if I can stay at the Ritz-Carlton Bachelor Gulch every time I go to the mountains, I’m totally down to take my chances on the road. That place has a champagne bar at the bottom of the mountains and free s’mores at night by the fireplace. WTF? Is this real life? They also allow dogs so there are adorable pups everywhere. Who cares about the people you can meet while hanging out at the champagne bar when you can pet dogs all night long? People are overrated.

While we were staying up in Beaver Creek over the weekend, we went on a little snowshoe tour. And as we all pretty much know at this point, if you’re going on a tour, it’s going to be incredibly safe and easy to make sure everyone is comfortable. And our group was filled with a bunch of parents from Texas who were there for a wedding. So obviously the hike would be pretty damn easy to make sure everyone was comfortable. The hike was flat and downhill, but I don’t know if you know this about Colorado – it’s at a pretty high altitude, especially in the mountains. So breathing gets challenging for people who aren’t use to it. Well my SIL and I kept waiting…and waiting…and waiting…and the group just wasn’t catching up on this completely flat hike. So we pretty much ran down the mountain to get our hands on some champagne. It took us 2 hours to get down and while we sipped our champagne, we could see the group at the top of the mountain. We came to find out the next day that a woman fell and couldn’t get back up on her own because she couldn’t really breathe. It took them almost 4 hours to get down. Altitude is real, people!! Don’t f*ck with it. Then you can’t enjoy champagne at the bottom of the mountain. Think about the champagne!!! Speaking of champagne – have you guys tried Mumm Champagne? It’s my new favorite! We are hosting a special party this weekend and I plan on purchasing all the Mumm Champagne I can get my hands on.

Welp, I have some greasy hair to wash. So I’ll talk to you later, you lovely little butterfly!

Healthy Chocolate Zucchini Muffins

• Author: juli

Ingredients

Scale 1x2x3x

• 1 cup peeled, shredded and drained zucchini (about 2 medium zucchinis)
• 2 eggs
• 2 cups paleo baking flour
• 1/2 cup coconut sugar
• 1/4 cup black cocoa powder
• 1/4 cup almond milk
• 2 tablespoons olive oil
• 1/2 teaspoon baking soda
• 1/3 cup dark chocolate chunk
• pinch of salt

Instructions

1. Preheat oven to 350 degrees F. Line a muffin tin with silicone muffin liners or paper liners then spray with oil spray. 
2. Peel zucchinis, finely shred them then use paper towels or a nut milk bag to squeeze out all the excess water.
3. In a large mixing bowl, mix together all ingredients until completely combined. Use an ice cream scoop to scoop out the batter into 12 muffins.
4. Bake for 25-30 minutes, until a toothpick comes out clean from the middle of each muffin. Let cool for a couple minutes before removing from liners.

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