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Chocolate Zucchini Muffins – Gluten Free and Delightfully Moist

Chocolate Zucchini Muffins – Gluten Free
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Delicious and moist chocolate zucchini muffins that are gluten free.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/2 cup honey or maple syrup
  • 3 eggs
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the grated zucchini, almond flour, cocoa powder, eggs, honey or maple syrup, melted coconut oil, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the baking soda and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
  5. Divide the batter evenly among the prepared muffin cups.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding nuts or dried fruit.
  • Keep an eye on the baking time, as it may vary depending on your oven.

Nutrition

Find it online: https://www.eatworldly.com/chocolate-zucchini-muffins-gluten-free-and-delightfully-moist/