Healthy Zucchini Chocolate Muffin

Ingredients for Zucchini Chocolate Muffin Recipe
3/4 cup Bearpaw Savory Baking Mix (or Bearpaw Heritage Pancake Mix)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons cocoa
1 large egg
1/4 cup olive oil
1 cup finely shredded unpeeled zucchini
Ready to get started?
  1. In one bowl, combine baking mix with spices and coconut sugar. Fold in walnuts and cocoa nibs if you wish.
  2. In a separate bowl, combine egg and oil. Then stir in dry ingrediaents and add zucchini.
  3. Line muffin pans with liners. Fill 3/4 full with batter.
  4. Bake at 350 for 22 to 25 minutes, or until toothpick comes clean.
  5. Cool for 5 minutes before removing from pan to wire rack. Yields 6 Muffins.


Chef’s notes:
  1. Optional to add: 1/2 cup toasted,chopped walnuts, and 1/4 cup cocoa nibs.

Zucchini Chocolate Muffin Recipe
(Click on image to enlarge)

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