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Chocolate Zucchini Muffins – Gluten Free

Chocolate Zucchini Muffins Gluten Free: Delightfully Moist Treats

Chocolate zucchini muffins that are gluten-free and delightfully moist, perfect for a treat.

  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon 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, and sugar.
  3. In a separate bowl, whisk the eggs, melted coconut oil, and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients until just mixed.
  5. Gently fold in the baking soda, salt, and chocolate chips.
  6. Fill each muffin cup about 2/3 full with the batter.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Let the muffins cool before serving.

Notes

  • For extra moisture, you can add a tablespoon of yogurt to the batter.
  • Store leftovers in an airtight container at room temperature.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: Chocolate Zucchini Muffins, Gluten Free

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