Chocolate Zucchini Muffins – Gluten Free Recipe

Introduction

These Chocolate Zucchini Muffins are a delicious and healthier twist on classic chocolate treats. Gluten-free and packed with moist zucchini, they make a perfect snack or breakfast option that everyone will love.

Ingredients

• 1 1/4 cups blanched almond flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 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 (such as almond or coconut milk)
• 1 tablespoon olive oil or coconut oil
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini, with extra water squeezed out
• 2/3 cup chocolate chips, plus more for topping

Instructions

1. Step 1: Preheat the oven to 400 degrees F and line a 12-cup muffin pan with muffin liners. Set aside.
2. Step 2: Shred the zucchini using a box grater. Place the shredded zucchini into a clean kitchen towel and wring out the extra water. Set aside.
3. Step 3: In a medium bowl, mix together the almond flour, cocoa powder, baking soda, and salt.
4. Step 4: In a separate bowl, whisk together the egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract.
5. Step 5: Combine the wet and dry ingredients and mix well. Fold in the shredded zucchini and chocolate chips gently.
6. Step 6: Divide the batter evenly among the 12 muffin cups. Sprinkle additional chocolate chips on top if desired.
7. Step 7: Bake for 22-25 minutes, until a toothpick inserted in the center comes out mostly clean.
8. Step 8: Remove from the oven, allow muffins to cool, then enjoy your delicious chocolate zucchini muffins!

Tips & Variations

• Make sure to squeeze out as much moisture as possible from the zucchini to prevent soggy muffins.
• For a nut-free version, substitute almond flour with oat flour and use sunflower seed butter instead of almond butter.
• Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
• Use dairy milk if not avoiding dairy for a slightly richer texture.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. They can also be frozen for up to 3 months; thaw at room temperature or warm gently in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Yes, but this will change the texture and nutritional profile. Using all-purpose flour may result in less moist muffins. Adjust baking time as needed.

Is it necessary to squeeze out the zucchini water?

Yes, removing excess moisture from the zucchini is important to prevent the muffins from becoming too wet or dense.

Chocolate Zucchini Muffins – Gluten Free Recipe

Print Recipe

★★★★★

5 from 82 reviews

These Chocolate Zucchini Muffins are a moist, delicious gluten-free treat perfect for breakfast or a snack. Made with blanched almond flour and shredded zucchini, they combine rich cocoa flavor and sweet chocolate chips without any refined flour, ideal for those seeking a healthier baked good that’s naturally gluten-free and dairy-free.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 22-25 minutes
• Total Time: 37-40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 + 1/4 cup 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 (such as almond or coconut milk)
• 1 tablespoon olive oil or coconut oil
• 1 teaspoon vanilla extract

Other Ingredients

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

Instructions

1. Preheat the oven: Set your oven to 400 degrees F (200 degrees C) and line a 12-cup muffin pan with muffin liners to prevent sticking.
2. Prepare the zucchini: Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out the excess water to avoid soggy muffins.
3. Mix dry ingredients: In a medium-sized mixing bowl, combine the almond flour, cocoa powder, baking soda, and kosher salt until evenly mixed.
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.
5. Combine wet and dry: Pour the wet ingredients into the dry ingredients and mix until well combined. Gently fold in the shredded zucchini and chocolate chips evenly.
6. Fill muffin pan: Divide the muffin batter evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle additional chocolate chips on top if desired.
7. Bake muffins: Bake in the preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
8. Cool and enjoy: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving. Enjoy these delicious chocolate zucchini muffins!

Notes

• Make sure to squeeze out as much water as possible from the shredded zucchini to prevent watery batter and soggy muffins.
• You can substitute the non-dairy milk with any milk of choice to suit dietary preferences.
• Use dairy-free chocolate chips to keep the muffins vegan and dairy-free.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• These muffins can be frozen for up to 3 months. Thaw at room temperature before serving.

Keywords: chocolate zucchini muffins, gluten free muffins, almond flour muffins, healthy chocolate muffins, dairy-free muffins, vegan muffins, low carb muffins