Zucchini Mocha Muffins
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Prep: 10 minutes
Cook: 20 minutes
375 g Grated zucchini, squeezed off extra juice (2.5 Cup)
4 teaspoon Egg replacer
2 tablespoon Water
1 Shot espresso
50 g Cacao (1/2 Cup)
237 g Natvia (1.25 Cup)
Pinch of salt
122 g Coconut milk (1/2 Cup)
50 g Extra virgin olive oil (1/4 Cup)
100 g Sugar-free dark chocolate
1 tablespoon Coconut milk
- Combine the zucchini and wet ingredients in a bowl ad stir to combine. Add the dry ingredients and fold in until just combined.
- Dollop into 2 6 x hole greased and lined muffin tins. Bake for 15-18 minutes.
- Mix the melted chocolate with coconut milk. Dollop on top of the muffins and then top with a strawberry
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