Chocolate Zucchini Muffins
2 cups grated zucchini (about 2 small zucchini) lightly squeezed
1/2 cup applesauce or 1 apple, grated
1/4 cup melted coconut oil
1/4 cup yogurt (I used Kite Hill plain almond milk yogurt)
1 teaspoon vanilla
1 cup flour of choice (I used Bob's Red Mill 1-to-1 Gluten Free Flour)
3/4 cup raw cacao powder
1/2 cup coconut sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon instant coffee powder (optional, I used a teaspoon of ground decaf)
Preheat oven to 350. Line a muffin pan with 12 muffin cups.
Combine all wet ingredients together. Combine all dry ingredients together. Slowly pour the wet ingredients into the dry mixture, folding carefully just until combined.
Pour evenly into lined muffin cups and bake for 20-25 minutes. Time will vary depending on how moist your batter ended up and your oven! Muffins are ready when just firm to the touch.