When I was a child Christmas was pretty much my favourite time of the year. Shiny wrapped gifts in my near future, the possibility of endless snow days, building a snowman and having fun until your sister would throw snow in your face and the fun and games would all come to a crying end.
But the thing that got me really jazzed was ALL the treats, and I mean a bake sale amount of treats galore. Shortbread cookies, Christmas cake, gingerbread houses, empire cookies….oh delicious empire goodness with two shortbread cookies filled with a sweet jam centre then covered in an icing sugar glaze with a piece of candied cherry on top. Seriously, I need to swallow the drool forming in my mouth at this very moment.
There wasn’t a piece of empty real-estate on any of our kitchen counters. The Christmas treat that was the most near and dear to my heart was the advent calendar. But why is it that the chocolate always tasted like ass?Not going to lie I feel like us 80’s babies got ripped off in a BIG way. We used to get to open this little tiny Alice in Wonderland excuse of a door and in it would be some sort of sad chocolate that tasted like wax but had a hint of “chocolate” flavour.
Now in 2015 the kids that receive calendars are getting some good quality shit! Where were my 24 truffle filled December doorways that would lead to goodies as big as my face?! Instead I got a little brown reindeer head mold that tasted like ass, but I still loved it, every ass filled day of brown fake chocolate treats.
As I got older, and this may come as a shock to some of you, but the idea of only eating that one specific chocolate each day – well that idea went out the window. I was slamming back December 4th, 5th and 6th in one go. What can I say, I lived on the edge.
I actually think I need to start implementing more chocolate countdowns into my life, like a countdown to dinner, time for a chocolate.
Chocolate Zucchini Muffins
1/2 cup coconut flour
1/2 cup raw cacao
1/2 cup maple syrup
1/2 cup coconut oil
1 ½ cups grated zucchini
1 tsp baking powder
Salt to taste
Preheat the oven to 350°F then line a muffin tin with baking cups.
Toss the eggs and maple syrup into a bowl and beat with a hand mixer. Once combined slowly add in your melted coconut oil so you don’t scramble the eggs.
In a separate bowl, mix up the coconut flour, cocoa, baking powder, salt and slowly add in your wet ingredients. Then again on medium speed beat until combined.
Toss in your grated zucchini then with a spatula just give it a good go a few times around the bowl until mixed well.
Divide the batter evenly among the muffin cups, I used a ¼ cup measuring scoop. Bake for about 18 – 20 minutes. Once cooled – go to town and enjoy.
Plus remember there are vegetables in there so these are actually good for you, or at least that’s what I keep telling myself.