Chocolate Hazelnut Zucchini Cupcakes

Enjoy the subtle benefits of zucchini along with the rich flavors of chocolate and hazelnut in these paleo-friendly cupcakes. Ideal for a guilt-free indulgence!

Ingredients:

• 2 cups shredded zucchini
• 3 eggs
• 1/4 cup coconut oil, melted
• 1/3 cup raw honey
• 1 teaspoon vanilla extract
• 1/2 cup hazelnut flour
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips optional, for topping

Instructions:

Preheat the oven to 350F 175C

Line a muffin tin with paper liners

In a large bowl, whisk together the eggs, melted coconut oil, raw honey, and vanilla extract

Add the shredded zucchini to the wet ingredients and stir until well combined

In a separate bowl, mix together the hazelnut flour, almond flour, cocoa powder, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, stirring until just combined

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full

If desired, sprinkle dark chocolate chips on top of each cupcake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean

Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely