Dark Chocolate Pistachio Zucchini Bread Muffins (Whole Wheat) Recipe

Name: Dark Chocolate Pistachio Zucchini Bread Muffins (Whole Wheat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Pasture-raised Eggs, At Room Temperature; 1/2 cups Low-fat Unsweetened Kefir, At Room Temperature; 1/2 cups Pure Maple Syrup; 1/4 cups Coconut Oil, Melted And Cooled, Plus More For Greasing; 1 teaspoon Vanilla Extract; 1/2 teaspoons Baking Soda; 1-3/4 cup Whole Wheat Pastry Flour; 1 teaspoon Cinnamon; 1/2 teaspoons Ground Ginger; 1 teaspoon Baking Powder; 1/2 teaspoons Sea Salt; 1/2 cups Shredded Zucchini, Gently Squeezed Of Liquid In A Paper Towel; 1/2 cups Dark Chocolate Chips, Plus More For Topping; 1/3 cups Roughly Chopped Pistachios

Servings: persons

2 whole Pasture-raised Eggs, At Room Temperature
1/2 cups Low-fat Unsweetened Kefir, At Room Temperature
1/2 cups Pure Maple Syrup
1/4 cups Coconut Oil, Melted And Cooled, Plus More For Greasing
1 teaspoon Vanilla Extract
1/2 teaspoons Baking Soda
1-3/4 cup Whole Wheat Pastry Flour
1 teaspoon Cinnamon
1/2 teaspoons Ground Ginger
1 teaspoon Baking Powder
1/2 teaspoons Sea Salt
1/2 cups Shredded Zucchini, Gently Squeezed Of Liquid In A Paper Towel
1/2 cups Dark Chocolate Chips, Plus More For Topping
1/3 cups Roughly Chopped Pistachios

1
Preheat oven to 425u00b0F and lightly grease a muffin tin with coconut oil. Set aside.
2
In a large mixing bowl (I used my KitchenAid stand mixer), whisk eggs, kefir, maple syrup (or agave or honey), and coconut oil until smooth. Add vanilla extract and baking soda and whisk again to combine.
3
Use a sieve to sift flour, spices, baking powder, and salt into the bowl with the wet ingredients. Add zucchini, dark chocolate chips and chopped pistachios. Use a rubber spatula to mix until no lumps of flour remain-don't overmix!
4
Transfer the batter to the muffin tin. Fill each cup completely, this will help yield larger muffins! Top each muffin tin with extra dark chocolate. Bake at 425u00b0F for 5 minutes, then reduce the temperature to 350u00b0F and continue baking for another 15-16 minutes, or until an inserted toothpick comes out clean.
5
Remove from oven and cool in the muffin tin for 5 minutes. Carefully pull them out and cool on a baking rack for another 5 minutes.
6
Store in an airtight container in the fridge for about a week, or in the freezer for up to 2 months. Enjoy!

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 whole Pasture-raised Eggs, At Room Temperature, 1/2 cups Low-fat Unsweetened Kefir, At Room Temperature, 1/2 cups Pure Maple Syrup, 1/4 cups Coconut Oil, Melted And Cooled, Plus More For Greasing, and more.

Yes, Dark Chocolate Pistachio Zucchini Bread Muffins (Whole Wheat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dark Chocolate Pistachio Zucchini Bread Muffins (Whole Wheat)

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