These chocolate zucchini muffins are made with gluten-free flour, no butter, and no refined sugar. They are an easy reminder that zucchini belongs in your baked goods. So if you have a garden make sure you’re growing zucchini because once you try these, you won’t want to have any other chocolate muffins.
Healthy Chocolate Zucchini Muffins
It’s no secret that we love desserts here at Singing Dog Vanilla, but we also know the importance of eating healthy. That’s why these chocolate zucchini muffins are perfect. They have the perfect sweetness you’d expect from a dessert, and the zucchini provides many essential vitamins, minerals, and antioxidants. Hence, you can feel good about eating these muffins are a dessert, snack, or breakfast.
Ingredients You’ll Need
- Almond Flour: Almond flour is gluten-free, making it an excellent alternative for celiac disease. Almond flour is also a low-carb flour that’s rich in nutrients.
- Cocoa powder: This helps boost the chocolate flavor in the muffins.
- Baking Soda: Helps the muffins rise and become light and fluffy.
- Salt: Enhances flavor.
- Eggs: Allows the muffins to bake properly by providing structure, leavening, richness, color, and flavor.
- Coconut oil: An excellent substitute for butter and other oils.
- Maple Syrup: A natural sweetener with a lower glycemic index than sugar.
- Vanilla Extract: Provides great flavor and rounds out the recipe… but you already know this!
- Shredded Zucchini: Adds moisture to the muffins, on top of the apparent health benefits.
- Chocolate chips: to keep the sugar down, look for ones with less sugar
- Shredded Chocolate: This is an optional ingredient, but it would add extra chocolate flavor to the muffins
Freezer Friendly Chocolate Zucchini Muffins
These muffins are freezer-friendly! If you know that you won’t finish all the muffins before they go bad, or if you want to make a grab-n-go breakfast, you can freeze these and save them to enjoy later. Wrap them individually in freezer-safe bags and place them in the freezer. When you’re ready to eat them, reheat them in the microwave for 30-45 seconds. You can also let them thaw at room temperature if you’re not short on time.
These healthy chocolate zucchini muffins are an excellent breakfast, snack, or healthy dessert option. You can even add your favorite nut butter to the top for extra flavor and healthy fats. Check out the recipe below and start baking with vanillatude today!
This was made by Golden Grace Kitchen
Chocolate Zucchini Muffins
Equipment
- mixing bowls
- muffin tin
- cupcake liners
Ingredients
- 2 cups almond flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs (room temp)
- 1/4 cup coconut oil (melted)
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup shredded zucchini
- 1 cup chocolate chips (choose a low sugar one)
- 1/4 cup finely shredded chocolate (optional)
Instructions
- Preheat oven to 350F and line muffin tin with cupcake liners.
- In a small bowl, whisk together all dry ingredients.2 cups almond flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup cocoa powder
- In a large bowl, whisk eggs. Add in maple syrup, coconut oil, and vanilla, and stir well.3 eggs, 1/4 cup coconut oil, 1/3 cup maple syrup, 1 teaspoon pure vanilla extract
- Combine dry ingredients and wet ingredients.
- Fold in zucchini and chocolate chips/shaved chocolate.1 cup shredded zucchini, 1 cup chocolate chips, 1/4 cup finely shredded chocolate
- Fill muffins 3/4 of the way.
- Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
