Chocolate Zucchini Muffins

When I was younger, my mom would always be baking or cooking something. Most of my fondest childhood memories are of my mom’s kitchen creations or being able to help out with something she was fixing. Frequently my mom would fix this chocolate zucchini bread/cake that was out of this world. You couldn’t tell there was any sort of greens in it, and it still had the taste of chocolate-y goodness.

Whenever I’d be invited to go over to someone or someone would come over to our house, we’d end up fixing this cake because it was quick, simple and easy. I haven’t had this chocolate zucchini cake in years and have cravings for it every once in a while when I reminisce on the good old days. However nowadays there are a few things about the zucchini cake I wouldn’t miss aka all the sugar and flour. (Disclaimer: I’m not opposed to these food groups overall, but as I have no self-control, the phrase “Everything in moderation” is lost on me and therefore I try to avoid bigger amounts of these foods) Alas I have found a replacement recipe that not only tastes delicious, but is also refined sugar-free AND is packed with good-for-you ingredients! What could be better?

The muffins were gone in no time, so I think that means they were pretty good, but you be the judge of that! Let me know how you liked them!

Love,

       Maxi

Questions for you:

1. What’s a childhood favorite recipe or dish you dream about? Do you still make it every once in a while?
2. What is your favorite childhood memory?
3. Are you a fan of adding veggies to baked goods, or not so much?

---

Chocolate Zucchini Muffins

12 servings

Ingredients:

12 pitted deglet dates*

1 medium zucchini, chopped

1/4 cup water (and possibly more)

4 eggs

1 tsp. baking soda

1 tsp. cinnamon

1/4 cup unsweetened cocoa powder

1 scoop Shaklee Chocolate Life Shake

1/2 cup coconut flour

Pinch sea salt

1 tsp. vanilla extract

1/4 cup coconut oil

Dark Chocolate chips (optional)

 

Directions:

Preheat oven to 375 degrees. In a blender blend dates, water, and zucchini until smooth. You don’t want huge chunks of zucchini, so try to get it as smooth as possible. If needed, add more water but start off with 1/4 cup. Pour date-zucchini mixture into a bowl and mix in the rest of the ingredients. In a lined cupcake pan using an ice cream scoop scoop out the muffin mixture. Bake for 25-30 minutes. Enjoy!

 

*Note: If dates are too tough, soak them in water first until they get soft.