Chocolate Zucchini Muffins or Bread (Dairy, Grain/Gluten and Refined Sugar Free)

Zucchini season is upon us, so I took some time to create a chocolate zucchini muffin without grains or refined sugar.  These turned out well, they are light, delicious and healthy.  They work well for breakfast or mid-day snacks.

Ingredients (makes 12 regular size muffins)

• 2 cups shredded zucchini (do not pack down)
• 3 eggs
• 1/4 cup grapeseed oil
• 5 medjool dates (soaked if really hard)
• 6 drops liquid stevia (or increase honey to 1/2 cup)
• 1/3 cup honey or more dates
• 1/4 teaspoon cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/3 cup cacao or cocoa
• 1/2 cup coconut flour

Directions

1. Preheat oven to 350 F and prepare muffin or loaf pan
2. In a blender combine dates, eggs, oil, stevia and honey and purée until smooth.
3. In a large bowl combine zucchini and egg mixture.
4. In a separate bowl combine cloves, cinnamon, salt, baking soda, cocao and coconut flour.
5. Mix dry ingredients into zucchini mixture until fully combined.
6. Scoop approximately 1/4 cup into each muffin tin or pour into loaf pan.
7. Bake mini muffins for 18-25 minutes, regular muffins for 25-35 minutes and loaf pan for 50-60 minutes or until inserted toothpick comes out clean.
8. Cool, serve and keep remainder in the fridge.