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+ servings
5 from 2 votes

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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Prep: 10 mins
Cook: 20 mins
Total: 30 mins
12

Ingredients

Wet

Dry

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

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