Chocolate Zucchini Muffins (I know, I know…) and Paleo

So the last time I wrote, I was trying to go back to my Paleo roots. Let me just tell you…

I HAVE FAILED MISERABLY.

Well, I haven’t failed, I just haven’t succeeded. There’s a difference,  you see. As long as I keep trying, there is no failing. The second I give up and just throw in the towel is when I have failed, and that will NOT happen. I haven’t been keeping up with my workouts, either. Last week I was reallyyyy good, but since the goal right now for me is to workout 4 out of 7 days, I still have PLENTY of days left this week to get my workouts in.

I’ve gotten a third job since my last post, too (yes,  a THIRD job!)  In addition to my full-time job and my “job” as a Beachbody coach, I started working part time for my aunt who’s a Realtor. She needed an assistant in an emergency situation and I gratuitously accepted her offer. It keeps me SUPER busy. Like, crazy busy, and I find that I hardly have time for anything anymore. That’s one of the reasons I’ve started getting up at like 4:20/4:30 AM every single day. I need to find time to do Beachbody work before I go in and do Assistant work and then go in and do Design work. It’s really hard and there are PLENTY of days that I don’t want to get up, but I do it because I know that it’s worth it to build a better life for myself.

OK, anyways, I know that you’re only here for the recipe, so here it is (Disclaimer, I grabbed it from A Calculated Whisk‘s website, so it’s not my own recipe.)

double chocolate zucchini muffins
This is also, clearly, A Calculated Whisk’s photo, since I didn’t think to take fancy pictures of mine. I honestly had no idea they would come out this good!

INGREDIENTS
¼ cup unsalted butter, melted and cooled
4 large eggs
¼ cup honey
¼ cup milk or coconut milk
1 teaspoon vanilla
¼ cup plus 1 tablespoon coconut flour
1 tablespoon tapioca flour/tapioca starch
½ cup almond flour
¼ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup grated zucchini (1 small to medium zucchini)
3.5 ounces dark chocolate, chopped, divided

INSTRUCTIONS
1. Preheat the oven to 350 and line a muffin pan with paper liners.

2. In a large bowl, whisk together the butter and eggs for a minute or so. Add the honey, milk or coconut milk, and vanilla and whisk to combine well.

3. In a separate bowl, sift together the flours, cocoa, baking soda, and salt.

4. Add the dry ingredients to the large bowl and mix well. Fold in the zucchini and half the chocolate chunks.

5. Spoon the batter into the prepared muffin cups, and sprinkle the tops evenly with the rest of the chocolate chunks.

6. Bake for 25-30 minutes, or until a toothpick comes out clean and the top springs back when you poke it. Let cool for five to ten minutes in the pan, then transfer to a rack to cool completely.

10398853_1710455425868252_8966253742314403065_n
Yeah…this is my photo. Sad and boring compared to the fancy photos, but it was delicious so it doesn’t matter!

I hope you all enjoy!! Let me know how they turned out in the comments!

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