Digestive Nutrition Clinic - Zucchini Chocolate Muffins

Ingredients

• 1 cup (95g) shredded, unpeeled zucchini after squeezing out the excess moisture
• 7 tablespoons (40g) almond flour (made from ground up almonds)
• ½ cup (45g) shredded coconut ground into flour
• 1 ⅓ medium banana (150g), mashed
• 4 eggs
• ⅓ cup (95g) pure maple syrup
• 2 tablespoons (28g) extra virgin olive oil
• ½ teaspoon (2.5g) white wine vinegar
• 1 teaspoon (4g) baking soda
• ½ teaspoon (3g) salt
• ⅓ cup (60g) dark chocolate
• 2 tablespoons (15g) raw cacao