Chocolate Zucchini Muffins
2 cups blanched almond flour Makes 10-12 Muffins
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup arrowroot powder
1/4 cup unsweetened cocoa
1/4 cup grapeseed oil
1/2 cup honey
1 large egg
2 teaspoons vanilla extract
1 cup grated summer squash or zucchini, drained in a fine-mesh strainer to remove extra liquid
Preheat oven to 350 degrees. Line a muffin tin with liners or oil muffin cups. (A light muffin pan works best with almond flour. If using a dark pan, reduce heat to 325 degrees).
In a large bowl, combine almond flour, salt, baking soda, arrowroot powder, and cocoa until uniform in color. In a medium bowl, whisk together grapeseed oil, agave nectar, egg and vanilla. Stir in grated squash or zucchini. Add wet ingredients to dry and ingredients and stir until well blended.
Scoop batter into muffin cups evenly, about 2/3rds full. Bake 25 to 30 minutes until a toothpick inserted in the middle comes out clean. Cool in the pan for about 20 minutes, then move to a wire rack to continue cooling. Serve or store in the refrigerator.