This morning I decided to make one of the four different paleo recipes I left tagged on my computer.  While clicking through them, my husband comes by and spots the chocolate zucchini bread and excitedly asks, “You’re making zucchini bread?”

Sure, why not.

My daughter instantly drags the kitchen chair over the island, hops up and states, “I want to help.”

Sure, why not.

The recipe is originally for a bread loaf, but I went with the cupcake tin.  I find it’s easier to control how much I am eating of such deliciousness if the portion is already predetermined.  The batter made 11 cupcakes and baked for 20 minutes.

chocolate zucchini batter

I swapped out the sun butter for 1/2 cup of peanut butter and 1/4 cup almond butter.  I also used a

lmond flour instead of coconut flour cause that is what I had on hand.

While mixing all the ingredients together, my daughter was thrilled to see  we were making “cupcakes!”  And chocolatey nut buttery goodness they were!

I had two for breakfast.  Guilty.

With my ingredient substitutions, I calculated that each muffin, or cupcake according to my daughter, had about 160 calories.

On second thought, these would make excellent birthday cupcakes.  Just throw some icing on top, finely grate the zucchini and I doubt the kids would notice they are eating something healthy. 

I hope you get the chance to bake and enjoy these!  Cause I know, they aren’t lasting long in my house.

Here is the link for the recipe I followed:  http://paleomg.com/moist-chocolate-zucchini-bread/