This recipe looks delicious so I had to snag it from our good friends at Crossfit Chicago.
Paleo-Friendly Zucchini Muffins
Makes about 1.5 dozen muffins (or 1 loaf zucchini bread)
6 eggs, separated
2 cups grated zucchini
1/3 cup raw honey
1/4 cup cocoa powder**
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 cups almond meal
Preheat oven to 375F. In a bowl, mix egg yolks and honey. Add the cocoa powder, cinnamon and ginger and mix to combine. Stir in grated zucchini and almond meal. In a separate bowl, beat egg whites until they hold stiff peaks. Gently fold egg whites into zucchini mixture until completely combined. Fill paper-lined muffin tins with mixture and bake until a toothpick inserted in the center of a muffin comes out clean, approximately 25-30 minutes. Alternatively, you can pour the batter into a loaf pan that has been lined with parchment paper and lightly oiled. If baking as a loaf, the total cooking time will be closer to 40-50 minutes.
**I’ve seen Paleo recipes that use cocoa powder, but am not certain if it strictly fits into the diet. If you’re doing strict Paleo, feel free to omit the cocoa powder. You may want to amp up the spices to compensate.