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Chocolate Zucchini Muffins – Gluten Free Recipe

Chocolate Zucchini Muffins - Gluten Free Recipe
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★★★★★

5 from 22 reviews

These Chocolate Zucchini Muffins are a delicious and moist gluten-free treat perfect for breakfast or a snack. Made with almond flour, shredded zucchini, and rich cocoa, these muffins combine healthy ingredients with indulgent chocolate flavor. Naturally sweetened with maple syrup and unsweetened applesauce, they offer a nutritious yet satisfying option for those avoiding gluten or dairy.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups blanched almond flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1 large egg, lightly whisked
  • 1/3 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/4 cup creamy almond butter
  • 1/4 cup non-dairy milk (almond or coconut milk recommended)
  • 1 tablespoon olive oil or coconut oil
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 1 cup shredded zucchini, with extra water squeezed out
  • 2/3 cup chocolate chips, plus more for topping

Instructions

  1. Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit and line a 12-cup muffin pan with muffin liners. Set aside while you prepare the batter.
  2. Prepare the Zucchini: Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and wring out all the excess water to prevent soggy muffins. Set aside the dry shredded zucchini.
  3. Mix Dry Ingredients: In a medium mixing bowl, combine the almond flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir well to evenly distribute the ingredients.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the egg, maple syrup, unsweetened applesauce, creamy almond butter, non-dairy milk, olive or coconut oil, and vanilla extract until smooth and fully combined.
  5. Combine Ingredients: Pour the wet ingredient mixture into the dry ingredients and mix well until a uniform batter forms. Gently fold in the shredded zucchini and chocolate chips to distribute evenly.
  6. Fill Muffin Cups: Divide the batter evenly among the 12 muffin liners, filling each nearly to the top. Add a few extra chocolate chips on top of each muffin if desired.
  7. Bake: Place the muffin pan in the preheated oven and bake at 400°F for 22 to 25 minutes. The muffins are done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these moist, chocolatey, gluten-free muffins as a healthy snack or breakfast option.

Notes

  • Make sure to squeeze as much moisture as possible from the shredded zucchini to avoid soggy muffins.
  • Use non-dairy milk like almond or coconut milk to keep the recipe dairy-free.
  • You can substitute maple syrup with honey if not strictly vegan.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins can also be frozen for up to 3 months; thaw at room temperature before serving.
  • If you prefer a sweeter muffin, increase chocolate chips slightly or drizzle melted chocolate on top after baking.

Nutrition

Keywords: chocolate zucchini muffins, gluten free muffins, healthy chocolate muffins, almond flour muffins, dairy free muffins, zucchini recipes

Find it online: https://liamjayne.com/chocolate-zucchini-muffins-gluten-free-recipe/