Chocolate Cashew Butter Zucchini Muffins

These muffins are the zuKEYni to my heart! Chocolate Cashew Butter Zucchini Muffins: gluten-free, plant-based, Square-chunked, and deee-licious! Thanks Alex (a.k.a. for this zuQUEENi of a recipe!


1/2 cup unsweetened, unsalted cashew butter
1 ripe banana, mashed
2 large eggs (2 flax eggs or 1 more ripe banana, mashed)
1/4 cup real maple syrup
1/3 cup unsweetened dark cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 cup shredded zucchini, drain excess water using a dish towel

1-2 Chocolate Coated Peanut Butter Squares (chopped into tiny squares)


  1. Preheat the oven to 375 degrees F.
  2. Combine the cashew butter, banana, eggs (or flax egg or more banana), maple syrup, cocoa powder, vanilla and baking powder in a blender or mix will in a bowl.
  3. Stir in the zucchini and Square chunks.
  4. Line 9 wells of a regular sized muffin tin. Divide the mixture evenly between the wells.
  5. Bake for 20 minutes or until cooked through. Remove from the pan and cool on a rack.

                        8.04.2017 | Square Kitchen