Chocolate Zucchini Muffins – Gluten Free and Deliciously Moist
Deliciously moist chocolate zucchini muffins that are gluten free, perfect for a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup honey
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the grated zucchini, almond flour, cocoa powder, honey, eggs, melted coconut oil, and vanilla extract until well combined.
- Add the baking soda and salt, and mix again.
- Fold in the chocolate chips.
- Pour the batter into a lined muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For extra moisture, add a couple of tablespoons of applesauce.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg