Chocolate Zucchini Muffins
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.
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.
Video
Notes
Gluten-Free, Dairy-Free, Grain-Free, No Refined Sugar
To keep your sugar intake down, look for low or no-sugar chocolate chips
Nutrition
Calories: 310kcal