Chocolate Zucchini Muffins – Gluten Free Recipe
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.
- 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
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
- 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.
- 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.
- Mix dry ingredients: In a medium-sized mixing bowl, combine the almond flour, cocoa powder, baking soda, and kosher salt until evenly mixed.
- 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.
- 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.
- 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.
- 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.
- 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
