Flourless Dark Chocolate Sea Salt Zucchini Muffins

Something about the combination of chocolate and sea salt shouts luxury from a cliff-side, while chocolate and almond butter exemplifies satisfaction. The three together—richness in muffin form. And squeezing a serving of vegetables into it, too—brilliance!

INGREDIENTS

• 1 c. almond butter 
• 1 + 1/4 c. shredded zucchini 
• 3/4 c. coconut sugar
• 1/3 c. cocoa powder 
• 1/4 heaping tsp. sea salt
• 1/2 tsp. baking soda
• 1 tsp. vanilla extract
• 2 eggs
• 1/3 cup mini chocolate chips 
• sprinkles of sea salt as garnish

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Squeeze the liquid out of the shredded zucchini using a dishtowel or paper towels.
3. Add the zucchini to a large mixing bowl, followed by all remaining ingredients except the chocolate chips. Once the batter is thick and thoroughly mixed, fold in the chips.
4. Using a 1/4 measuring cup, dollop the batter into paper or silicon-lined muffin tins.
5. Bake for about 25 minutes and let cool completely before serving.

Store in the fridge for up to five days.