Gluten Free Chocolate Zucchini Muffins
Deliciously moist and rich muffins made with chocolate and zucchini that satisfy your sweet cravings while sneaking in some veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup almond flour
- 1 cup grated zucchini
- 1/4 cup cocoa powder
- 1/3 cup sweetener of choice
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix almond flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Whisk eggs, sweetener, melted coconut oil, and vanilla extract together in another bowl.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the grated zucchini and dark chocolate chips until evenly distributed.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes. A toothpick inserted in the center should come out clean.
- Let the muffins cool before enjoying.
Notes
Use fresh zucchini for best results. Adjust sweetness based on preference by tasting the batter before baking.