Gluten Free Chocolate Zucchini Muffins
Gluten free nonstick cooking spray or coconut oil
2 cups almond flour (not almond meal)
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
4 large eggs
¼ cup almond milk
1/3 cup maple syrup
2 teaspoons pure vanilla extract
1 large zucchini (about ½ pound), grated with the large holes of a box grater
¼ cup sliced almonds
Preheat oven to 325 degrees. Grease a standard muffin pan well with cooking spray or coconut oil.
Place the almond flour, cocoa powder, baking soda, and salt in the bowl of a food processor fitted with a steel blade. Process a few seconds to combine. Add the eggs, almond milk, erythritol, maple syrup, and vanilla and process until fully combined, scraping down the sides of the bowl as needed. Remove the blade from the food processor and stir in the zucchini.
Divided the batter evenly among the muffin tins. Sprinkle some sliced almonds on top of each muffin. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool and let the muffins cool for about 15 minutes before removing them from the pan.