It’s strange not to be getting a classroom set up this time of year. To get my classroom layout fix, I went to help my friend set up her room. She’ll be teaching kindergarten, and her space is amazing! Her classroom has its own coatroom with a full length cubby for each kid, plus a bathroom. The room has lots of windows on two sides, tons of built-in storage, and TWO sinks at the back–one kid height and one regular. On top of all that, the building is air conditioned! In six years of teaching, I definitely never had it that good.
- 1/4 cup unsalted butter, melted and cooled
- 4 large eggs
- 1/4 cup honey
- 1/4 cup milk or coconut milk
- 1 teaspoon vanilla
- 1/4 cup plus 1 tablespoon coconut flour
- 1 tablespoon tapioca flour/tapioca starch
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup grated zucchini (1 small to medium zucchini)
- 3.5 ounces dark chocolate, chopped, divided
- Preheat the oven to 350 and line a muffin pan with paper liners.
- In a large bowl, whisk together the butter and eggs for a minute or so. Add the honey, milk or coconut milk, and vanilla and whisk to combine well.
- In a separate bowl, sift together the flours, cocoa, baking soda, and salt.
- Add the dry ingredients to the large bowl and mix well. Fold in the zucchini and half the chocolate chunks.
- Spoon the batter into the prepared muffin cups, and sprinkle the tops evenly with the rest of the chocolate chunks.
- Bake for 25-30 minutes, or until a toothpick comes out clean and the top springs back when you poke it. Let cool for five to ten minutes in the pan, then transfer to a rack to cool completely.
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