Gluten Free Chocolate Zucchini Muffins
by: claire cary
These gluten free zucchini muffins are the perfect healthy way to satisfy your chocolate craving! They're moist, fluffy and rich, but made without dairy or refined sugar.
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12
Ingredients
Wet
- 2 large eggs
- 6 tbsp maple syrup
- ¼ cup coconut or light brown sugar
- 5 tbsp melted coconut oil
- ½ cup runny almond butter or other nut/seed butter
- 6 tbsp non dairy milk 6 tbsp = 1/4 cup + 2 tbsp
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup grated zucchini with or without skin, about 1 small zucchini
Dry
- 1 cup blanched almond flour
- 1 cup oat flour
- ½ cup cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tray with 12 liners and set aside. Grate the zucchini and set aside. Don't squeeze out the liquid.
- Whisk together all wet ingredients aside from the zucchini.
- Whisk in the dry ingredients, aside from the chocolate chips, making sure to spoon and level the flour and cocoa.
- Fold in the zucchini and chocolate chips.
- Scoop the batter into the muffin tray, filling each pretty close to the top for nice round muffin tops. Add some extra chocolate chips on top.
- Bake for 20-25 minutes or until a toothpick comes out clean, but careful not to over bake! 22 minutes is usually perfect in my oven, but all ovens are different.
- Let cool in the tray for about 10 minutes, then remove and let finish cooling on a cooling rack.
Notes
I have not tested this recipe without eggs, but if you want to make these vegan, I would suggest apple sauce or mashed banana (about 4 tbsp per egg, so 1/2 cup for the recipe) or flax eggs.
Be sure to used refined coconut oil, not virgin, to prevent any coconut flavor.
Serving: 1muffin / Calories: 288kcal / Carbohydrates: 25g / Protein: 8g / Fat: 18g / Fiber: 4g / Sugar: 13g
