Submitted by: Coach Taryn
Prep Time: 15 Minutes
Cook Time: 18 Minutes
Servings: 12
A combination of zucchini bread and banana bread... with chocolate!
2 med. banana
2 egg
1/4 c. coconut oil
1/2 c. almond milk
1/4 c. coconut sugar
5 tbsp. cacao powder
1 1/2 c. almond flour
1 tbsp. coconut flour
1 tsp. baking powder
1 tsp. vanilla extract
1 c. zucchini
Preheat oven to 350ºF. Line 12 cups of a muffin tin with cupcake liners.
Mash bananas in a large bowl. Add eggs, melted coconut oil, almond milk, and vanilla; whisk (or mix using a hand mixer) until well combined. Add coconut sugar, cacao powder, flours, and baking powder. Continue to whisk until all ingredients are fully incorporated.
Grate zucchini into a bowl. Move to a cloth towel, and twist to wring out all excess water. Stir grated zucchini into the batter.
Divide the batter among the prepared muffin cups. Bake for 15-20 minutes, until a knife inserted in the center of a muffin comes out clean.
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